Wednesday, August 13, 2014

WOODHAVEN DILL BREAD

WOODHAVEN DILL BREAD
This bread is both easy to make and delicious served warm from the oven or toasted the next day.
It also freezes well. You can double the recipe and bake two loaves at once.
And your house will smell so fabulous while it is baking!

3 cups self rising flour
3 tablespoons light brown sugar
2 tablespoons dried dill weed
1 (12 ounce) can of light beer
1/2 stick of melted butter

Grease a 9 x5 inch loaf pan. Mix the flour, sugar and dill weed. Add the beer and mix well. Pour the batter into the greased loaf pan and then pour the melted butter over the batter.
Bake a 350 degrees for 55 minutes. Cool on wire rack.
We use left overs toasted and topped with ham and a poached egg here at the Inn. And boy does it make a good grilled cheese sandwich!