Bh&G 3441
From
Dave Drum@1:18/200 to
All on Tue Jul 27 06:24:10 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dill & Cheese Beer Bread
Categories: Breads, Cheese, Herbs, Beer
Yield: 16 Servings
3 c Self-rising flour (see
- note)
1/2 c Shredded cheddar cheese
1/2 c Shredded Pepper Jack cheese
2 tb Sugar
1 tb Dillseed
1 ts Dried dillweed
12 oz Can beer
Grease the bottom and 1/2 inch up the sides of a
9x5x3-inch loaf pan; set aside.
In a large mixing bowl stir together the flour, cheddar
cheese, Pepper Jack cheese, sugar, dillseed, and
dillweed. Add beer and stir until well combined. Spread
batter in the prepared pan.
Bake in a 350+|F/175+|C oven about 45 minutes or until
bread sounds hollow when lightly tapped. Cool in pan on a
wire rack for 10 minutes. Remove bread from pan. Cool
completely on wire rack. Serve or wrap and store in the
refrigerator for up to 3 days. Makes 1 loaf (16 servings)
FROM THE TEST KITCHEN: If desired, substitute 3 cups
all-purpose flour plus 1 tablespoon baking powder, 1
teaspoon salt, and 3/4 teaspoon baking soda for the
self-rising flour.
TO PRESENT THIS GIFT... Line basket with napkin. Nestle
loaf in napkin. Tie a yellow ribbon around the basket,
then tie it into a bow on the top. Trim ends, if needed.
Tuck an edible flower into the bow.
ALSO TRY THIS... For a more earthy presentation, use a
natural basket and plaid ribbon, and tuck in a small
fresh pepper.
Makes: 16 servings
Better Homes & Gardens | February 2017
MM Format by Dave Drum - 22 February 2017
Uncle Dirty Dave's Archives
MMMMM
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