*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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!
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!
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.
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