This bread is the best when baked in a black cast iron pan. Once the bread is in the oven, start 'cookin down' those collard greens, black eyed peas and hawg jaws. It's a New Years tradition. It'll change your luck !!!

Mark

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.

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  • In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.

  • Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.

Nutrition Facts

262 calories; protein 8.4g 17% DV; carbohydrates 41.5g 13% DV; fat 5.2g 8% DV; cholesterol 14.9mg 5% DV; sodium 976.2mg 39% DV. Full Nutrition
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Reviews (12)

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Most helpful positive review

Rating: 4 stars
08/23/2007
This was a good hearty bread. If you do not have self-rising flour you can add 2 tsp baking powder and 3/4 tsp salt to regular flour. I do not have a cast iron skillet so I just made this in an 8x8 metal baking dish. I couldn't really taste the cheese or the dill - this bread doesn't have strong flavors. But served with honey it was still darn good! Read More
(18)

Most helpful critical review

Rating: 3 stars
01/01/2008
Top is very hard. I thought the bread would be dry. Actually the bread was moist and had wonderful flavor. This is a very dense heavy bread. Not a pretty piece but very tasty for a home meal. Read More
(6)
14 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/22/2007
This was a good hearty bread. If you do not have self-rising flour you can add 2 tsp baking powder and 3/4 tsp salt to regular flour. I do not have a cast iron skillet so I just made this in an 8x8 metal baking dish. I couldn't really taste the cheese or the dill - this bread doesn't have strong flavors. But served with honey it was still darn good! Read More
(18)
Rating: 4 stars
10/24/2002
Pretty good super easy it was a little bland for my taste i would have liked it with a little garlic and spices. Also mine did not rise very high. Overall it was good. Read More
(11)
Rating: 5 stars
12/31/2006
For a bread that is made without yeast this bread is amazingly like a yeast bread. It was like a cross between a cheese biscuit and yeast bread with a nice crunchy crust. The only changes I made were to leave out the onion powder and to use 1/2 cup shredded cheese instead of cubed. I drizzled the batter with 2 tablespoons melted butter mixed with 1/2 teaspoon garlic powder and let the dough sit in the pan for about 15 minutes prior to baking. I used JW Dundee's Honey Brown lager. Very nice and quick change of pace! Read More
(9)
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Rating: 3 stars
01/01/2008
Top is very hard. I thought the bread would be dry. Actually the bread was moist and had wonderful flavor. This is a very dense heavy bread. Not a pretty piece but very tasty for a home meal. Read More
(6)
Rating: 3 stars
09/07/2010
This has a good flavor but the texture leaves a lot to be desired. Because of being cooked in a cast iron skillet not only is there a bottom crust (good) but the top of this bread is hard and crunchy also due to the nature of beer bread and that's not so good. I even buttered the top of my bread with melted butter before baking and still wound up with a hard (though tasty) crust. I did like the addition of dill because I'm always looking for an excuse to use more of that but overall cook this one in a standard loaf pan so that there's less surface area of the hard top crust to contend with. (It'll fit.) The cheese was lost in this recipe; you need to either add more use a harder cheese or omit it and serve slices of cheese on the side because 4 oz. cubed cannot be tasted in the end product (and adds another dimension to the whole chewy-crunchy-edges thing on all sides). Thanks Mark for a tasty beer bread that I can easily adjust to be perfect for my family's tastes! Read More
(4)
Rating: 4 stars
06/18/2011
Hey Bubba This recipe must be for yankees cause southerners eat "hog Jowls." Read More
(3)
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Rating: 4 stars
12/14/2007
Good! Like Grannyloohoo I put butter on top of mine. The top is still super crunchy which I don't like that much. I added granulated garlic. I like the cheese in chunks. Used a good amber ale. Really easy. Thanks! Read More
(3)
Rating: 5 stars
03/03/2013
Love this bread. Hardest part is having a beer at room temperature. I drink mine frosty cold. Read More
(1)
Rating: 3 stars
03/08/2013
I made my own self rising flour. This needed four more ounces of beer than what was called for. I melted 1/4 cup of butter and poured it over the top before baking. This took just over an hour to bake IN A GLASS PYREX BREAD PAN. This was just okay. Two of us loved it the other two didn't care for it. My oldest said it needed more cheese. NOTE: If you bake this with the butter on top make sure you put a pan underneath to catch the drips from the pan. Otherwise you'll have one heck of a mess on your hands. Trust me. Read More
(1)
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