Ingredients
- 3 cups (385g) self-raising flour
- 1 tablespoon (45ml) granulated sugar
- 2 tablespoons (30ml) chopped fresh dill (or 2 teaspoons dried)
- 1 cup finely grated sharp cheddar cheese
- 1 can (340ml) of beer
- 1 teaspoon (5ml) dried basil
- 1 teaspoon (5ml) oregano
- 2 minced cloves of garlic
- 1/2 cup finely grated Parmesan or Romano cheese
Preparation
Pre-heat oven to 180 degrees C. Combine the flour, sugar, salt, baking powder, dill, basil, oregano, garlic, cheddar and parmesan in a large mixing bowl. Slowly stir in the beer and mix just until combined. The batter will be thick. Pour into a greased Beer Bread loaf pan. Bake for 45 minutes and test. Remove from oven and let it stand in the Beer Bread pan for 5 minutes. Remove the loaf from the pan and allow to cool for at least 15 minutes. Serve warm or at room temperature.
