Dill Chive Beer Bread

This yummy beer bread is made using my Baking Mix. The dill and chives are not overpowering but add a subtle herby taste. I like to use a mild-tasting beer when I make this so that it doesn't overpower the bread but if you don't want to use beer, you could use unflavored seltzer water. Also be sure to check out the recipe for Onion Caraway Rye Beer Bread. One of the nice things about beer bread is that you can put a loaf of homemade bread on the table in less than an hour! :)

Dill Chive Beer Bread
3 1/2 cups Baking Mix
2 tablespoons dried chives
1 tablespoon dried dill weed
1 tablespoon dill seeds
1 egg
12 ounces beer (1 1/2 cups)

Heat oven to 350 degrees. Generously grease a 9x5x3-inch loaf pan. In a large bowl, combine dry ingredients. Add beer and egg and beat vigorously. The batter will be "shaggy." Turn dough into prepared pan.

 Bake for 45 to 50 minutes or until golden brown. Remove from pan and cool for 10 minutes on a wire rack.

I realize it's only September 16th but this would also make a nice gift for the holidays, either baked or as a mix! Just put the dry ingredients into a ziploc bag, place it in a cute fabric bag, tie with a ribbon and include the directions.

You could also include a soup mix in a jar and a wooden spoon and package it all in a bread pan!

I have found the greatest soup mix in a jar recipes in this book, including the Rainbow Bean Soup shown above.

I hope you get a chance to try this recipe and that you enjoy it as much as I enjoyed this piece! :)

Linking to the Farmgirl Friday Blog Hop at Deborah Jean's Dandelion House.