3 cups self-rising flour 3 tablespoons white sugar 1 teaspoon onion powder 1 teaspoon dried dill, or to taste 1 teaspoon salt
| 1 (12 fluid ounce) can beer, room temperature 4 ounces cubed cheddar cheese, or to taste
|
Directions1 Preheat the oven to 350 degrees F (175 degrees C).
Lightly grease a 9 or 10 inch cast iron skillet.
2 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.
3 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.