Sean's Favorite Cheddar Beer Quick Bread (Family)

The recipe for this quick, simple,

moist & flavorful bread came 

from my oldest son, Sean.

Ingredients:

butter or shortening for greasing

parchment paper

2 cups plus 2 tablespoons all purpose flour

1 cup minus 2 tablespoons whole wheat flour

1 tablespoon baking powder

1/2 teaspoon sea or pink Himalayan salt

1 teaspoon sugar

1 teaspoon fresh chopped dill or 1/4 teaspoon dried dill

2 1/2 cups (4 1/2 ounces) grated sharp cheddar cheese

12 ounces beer, ale or stout

2 tablespoons sunflower seed kernels (optional)

Method:

Preheat oven to 375*. Grease the sides and bottom of a 9x5 inch loaf pan. Cut a piece of parchment paper to fit in the bottom of the loaf pan. Set aside the prepared pan.

In a large bowl, whisk together the flours, baking powder, salt, sugar and dill. Add the cheese and the beer. Stir just until all of the ingredients are well combined. Spread the dough evenly in the prepared pan. If desired, sprinkle the sunflower kernels on top and gentle press into the top of the dough.

Place the loaf pan, on a cookie sheet, on the middle rack of the oven. Bake for 45 to 55 minutes or until a wooden pick inserted in the center comes out clean.

Remove from the oven and allow to cool in the pan for 10 minutes. Invert onto a plate. Remove the parchment paper. Place top side up on a cooling rack for 10 to 12 minutes before slicing with a serrated knife. Makes 8 servings. After fully cooled, store in an airtight container in the refrigerator.

Notes: This moist bread is nice served warm the day it is baked and  chilling the bread overnight enhances the flavor. My oldest son, Sean, has been baking since he was 5 years old. He has an excellent palate and is an excellent chef!

Me and son Sean in 2015