A few years back, I had a dinner party and was serving the famous Alsatian pork and sausage dish choucroute. I'd planned on making rye bread to soak up that luscious broth but ran out of time. So I decided instead to make a quick bread using beer and, because I had some, fresh dill. Frankly, I think it ended up even better for sopping (and as a complement to the pork and sauerkraut) than the rye bread would have been. I like using a porter in this bread.
Makes 1 loaf
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
12 ounces porter beer (1 bottle)
2 teaspoons ground mustard seed
1/4 cup minced fresh dill
1 tablespoon caraway seed
Heat oven to 400 degrees. Grease an 8-inch-by-4-inch loaf pan.
Mix all the ingredients together and spoon into pan. Cook for 50 to 60 minutes, or until a toothpick inserted in the center comes out dry.
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