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Dilly Girl Quick Bread Recipe


The Beer Fox says, A fabulous quick-bread easily blended in a food processor, with a wonderful dill aroma! The seed and feathery leaves blend pleasant, fresh notes with the distinctive, exotic profile of dill ether. Dill, indigenous to southwest Asia and India, moved through the trade routes into Egypt, and onward into northern Europe. You will find abundant varieties of dill served as vegetable dishes in Greece, India, and many areas of Asia, or as an herb in Western cooking.

Recommended Brew: Alaskan Amber Ale, Alaskan Brewing & Bottling Co., Juneau, Alaska USA

Style: Altbier Golden coppery-amber hue A rich smooth feel with light, sweet malt touched with nuttiness and sharp hops that balance the malt backbone.

1 egg
1 teaspoon salt
3 C. flour
1 tablespoon + 1 teaspoon baking powder
3 tablespoons brown sugar
teaspoon baking soda
2 teaspoons dill weed
12 oz. Alaskan Amber Ale

Generously grease 9 x 5 loaf pan. Mix egg with teaspoon salt in food processor for 4 seconds. Set aside.

Do not clean food processor work bowl. Combine dry ingredients flour, teaspoon salt, baking powder, brown sugar, baking soda and dill weed. Mix 2 seconds.

Add 6 oz. Alaskan Amber and turn on and off quickly 4 times.
Add remaining Alaskan Amber and zap until just blended.

Turn mixture into greased loaf pan. Brush the top lightly with the salt/egg glaze.

Bake 45 minutes in 350 degree oven. Remove from pan and let cool on rack for 10 minutes. Serve warm.

* Health Benefit: Rich in complex carbohydrates and fiber, B-complex vitamins, vitamin E, vitamin K, choline, biotin, inositol

Cheers

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Content copyright © 2014 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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