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Dill and Beer Quick Bread


Dilled Beer Bread

Dilled Beer Bread

Copyright 2008 Kevin D Weeks
As I recall, I'd just read a recipe for a yeast beer bread and I got a real hankering (as we say in the South) for it. But it was already 4:00 in the afternoon and I wanted it for supper, so I adapted a quick bread recipe I already had substituting beer for the milk and adding a handfull of fresh dill. HooooWee! Good stuff! I don't even remember what I ate with it, but I've made the bread many times since then. (Larger image.) Makes 1 loaf.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 3 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. ground mustard seed
  • 1/4 cup minced fresh dill
  • 12 oz. porter or other dark beer


1. Heat oven to 400F. Grease an 9 x 5 loaf pan*.

2. Mix all the dry ingredients together.

3. Add beer and mix until just blended then spoon into pan.

4. Bake for 50 - 60 minutes until a toothpick inserted in the center comes out dry.

*Note: For years I got along with cheap loaf pans, and then a friend (a professional baker) told me to get some commercial-grade pans so I bought some Chicago Metallic pans. The result was a better external crumb, a higher oven rise (oven spring), and a more open crumb (particularly with yeast breads). I wouldn't have thought the pan I used could make such a difference - but it did (compare prices).

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