3 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1-1/2 teaspoons dried dill weed
1 bottle or can (12 oz) of a light beer, room temperature
2 tablespoons butter or margarine, melted
2 tablespoons grated Parmesan cheese
PARMESAN-DILL BEER BREAD
- Heat oven to 375°F. Spray bottom and sides of BAKER’S SECRET® LOAF PAN with cooking spray.
- In large bowl, mix flour, sugar, baking powder, salt and 1 teaspoon of the dill weed. Stir in beer and butter just until moistened (batter will be lumpy). Spread in pan. In small bowl, mix cheese and remaining 1/2 teaspoon dill weed; sprinkle over dough.
- Bake 40 to 50 minutes or until toothpick inserted in center comes out clean and top is light golden. (If top is getting too dark, cover loosely with foil.) Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to a BAKER’S SECRET® COOLING RACK. Cool completely, about 2 hours.