I came across this recipe while unpacking my cookbooks. It was on a little blue post-it I had shoved in my index card box of recipes, mostly from our first few years of marriage. I always intended to buy a new box and rewrite them all onto neat, tidy, matching recipe cards, but instead I started a food blog. In hindsight, I actually like my funny little conglomeration of post-its, magazine clippings, and recipe cards from friends. It has character. Even if I end up losing deliciously simple recipes like this one, only to be rediscovered years later. It was like unpacking all the girls' toys after the move - Christmas in April! Especially when you see how easy it is to have homemade bread on the table in about 10 minutes (plus cook time). Here's how Mama makes it:
Cheddar dill beer bread
- 3 c. flour
- 1/4 c. sugar
- 1 t. salt
- 1 T. baking powder
- 1 T. dill weed
- 1 c. shredded cheddar cheese
- 12 oz. beer
Directions:
1. Preheat oven to 375 degrees F. Place first 5 ingredients in a medium bowl, and whisk until combined.
2. Stir in shredded cheese and beer until just mixed.
3. Pour into a greased 9-inch pie plate and bake at 375 for 45 minutes. Cut into slices and enjoy!
We forgot to take a picture before I cut into it. Our BFFs were staying over and we were eager to get the bonfire started so these cuties could enjoy some s'mores before bedtime.
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