Sep 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!
—JARRIE
