Easy Dilly Beer Bread
3 cups unbleached flour, sifted
4 teaspoons baking powder, sifted
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons (or more) freshly chopped dill
12 ounces warm beer
1. Lightly oil a 9" pie pan and set aside. Preheat oven to 400 degrees Fahrenheit.
2. In a bowl, sift together flour and baking powder, sugar, salt and dill. Add the beer last as it will be difficult to "stir" afterward, but make sure it is mixed well. The dough will be lumpy, this is normal.
3. Place it somewhat evenly in the center of the prepared pan and bake for 35 to 40 minutes, until a toothpick comes out clean when inserted and the top is golden brown. Allow to cool, slice and serve.
Delicious when paired with hummus, but is good by itself too!
Source of recipe: Recipe from friend, modified slightly to make vegan'
SO HOW'D IT GO?
I have made this several times. It is very good. Different beers give a slightly different taste. I used white whole wheat flour this time.
so good! served withe eggplant dip from this site. Wouldn't change a thing and will definitely be making again :)
YUM. This was great, and I even used very cheap beer (MGD) since it was the only warm beer I had. Highly recommend!
Yum! 5 stars, though I admit to modifying the heck out of it (but at least I'm not giving a bad review and then talking about how I modified the crap out of it...that annoys me)
I used 2 cups whole wheat flour and 1 cup unbleached. 3 teaspoons of baking powder, and 1/4 cup sugar. Also used dried dill as I didn't have any fresh.
This was amazingly good. Boyfriend raved about it. Definitely a keeper!
:)>>> so very yummy!! Thanks :D
i loved this bread, it was easy and simple. we actually had some beer that was about to expire so we could not drink it, so we cooked with it!.
we didnt have dill so we made them tomato sage with a little garlic sprinkled on top. we also added a little vegan butter to make them have a flavorful crust.
This was really good! And so easy! I used an unfiltered wheat beer and doubled the amount of dill. I am making this for the second time today and will put even more dill in it because I thought it needed even more dill flavor. This would be a good way to use up dill you have in your garden. I plan to make several loaves and freeze some so I have them on hand. Great recipe!
Regardless of the source (Vegan Chef has some other terrific recipes, BTW), this is a terrific, super easy recipe. I made the following changes:
I used a fairly stout IPA for the beer, so I doubled the sugar to 1/4 cup, which nicely offset the bitterness of the ale. I also used 2 tsp. dry dill instead of fresh dill because I have a rather large amount of dried dill I need to get rid of before it goes stale. Also, I brushed the loaf with olive oil with about 5 min. cooking time left.
Hi, whatever the source, thanks for posting it in the forum. :)>>> My granddaughter and I are making some now!
I hope you both enjoy it, my family now demands I bring it to all of our get-togethers!
Hi, whatever the source, thanks for posting it in the forum. :)>>> My granddaughter and I are making some now!
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