Beer Bread

Beyond Easy Beer Bread

Makes one loaf

The optional egg glaze gives the top a beautiful, dark golden color. As always, I encourage you to use local and organic ingredients whenever possible. They really do make a difference.

For plain beer bread, simply omit the dill and cheddar.

Basic Beer Bread Mix:

3 cups organic all-purpose flour

1 Tablespoon granulated sugar

1 teaspoon salt

1 Tablespoon baking powder (make sure it's fresh!)

2 Tablespoons chopped fresh dill (or 2 teaspoons dried)

1 cup finely grated sharp cheddar cheese

12 ounces beer

Optional glaze: 1 egg & 2 teaspoons water, beaten

Heat oven to 375°. Combine the flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in the beer and mix just until combined. The batter will be thick.

Spread the batter in a greased 8-inch loaf pan, brush with the egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool 10 more minutes. Serve warm or at room temperature.

Garlic & Herb: Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix. For fresh herbs, use 1 chopped Tablespoon of each.

Flavor variations Try one of these, or let your imagination and tastebuds run wild:

Dill & Chive: Add 2 Tablespoons chopped fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.

Rosemary & Feta: Add 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese (about 4 ounces) to the basic mix.

Italian: Add 1 teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or romano cheese to the basic mix.

Other Additions: Any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion; 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley; 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-purpose flour. Or practically anything else you can think of.

Recipe source: FarmgirlFare.com