• 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

    ... If the train doesn't stop at your station, then it's not your train.
    ___ MultiMail/Win32 v0.49

    --- Maximus/2 3.01
    * Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)