Cheesy Beer Bread with Dill

Doesn't this look amazing?

I'll cut a couple of slices...

Who? What? Where's my bread? !@&#*!!

I'll just cut another one. Bet it's even better with a little butter melted in while it's still warm...

Ingredients

• 2 tablespoons vegetable oil
• 3 1/2 cups all-purpose flour, plus more for pan
• 2 tablespoons ground mustard
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 tablespoons of dill
• 1 large egg, beaten lightly
• 1 (12-ounce) bottle beer
• 2 cup grated cheddar
  

Directions

Preheat the oven to 350 degrees F. 

Spray pan well with a nonstick spray such as Pam

Mix together flour, ground mustard, salt, baking soda, baking powder, and dill into a large bowl.
In a separate bowl whisk together egg, vegetable oil and beer and stir the dough until it is just combined.
Add the wet ingredients to the dry. Mix in the cheese. Pour the batter into the pan and bake for 45 minutes.
Let cool on a wire rack.

Serve with a nice hearty soup or stew.

Cool as a Cucumber Salad

Cucumbers are an easy "salad" option around here. They are a nice cool touch to a Spring chicken or fish meal.

Serves 4

1 large English, seedless cucumber, peeled and cut into very thin slices
5 tablespoons light olive oil (or canola oil)
4 tablespoons Red Wine vinegar
1/2 teaspoon oregano
sea salt and pepper to taste

It really doesn't get any easier than this!
Peel and slice cucumber and toss into a medium sized bowl.
In a small bowl mix together oil and vinegar until emulsified.
Pour over cucumbers and add salt, pepper and oregano.
Stir regularly so that cucumbers are all well covered.

Fresh dill, in the summertime, from your garden, adds a wonderful touch as well in place of the oregano.