Basic Beer Bread Mix

I found this recipe online when I was looking for a beer bread recipe. I have made the basic recipe as written and also the dill and chive version. Rolling Rock has been my beer of choice so far.

3 C. all purpose flour
1 tbsp. granulated sugar
1 tsp. salt
1 tbsp. baking powder (make sure it's fresh)
2 tbsp. chopped fresh dill or 2 tsp. dried dill
1 C. finely grated sharp cheddar cheese
12oz. beer

Optional glaze: 1 egg & 2 tsp. water, beaten

Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined.. Spread in a greased 8-in. loaf pan, brush with egg glaze if desired and bake until golden brown and a toothpick stuck in the center comes our clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 minutes more. Serve warm or at room temperature.

Flavor variations:

Garlic & Herb: Add 1 tsp. dried rosemary. 1 tsp. dried oregano, 1 tsp. dried thyme, and 3 minced garlic cloves to the basic mix. For fresh herbs, use 1 chopped tbsp. of each.

Dill & Chive: Add 2 tbsp. chopped fresh dill (or 2 tsp. dried) and 1/4 C. chopped fresh chives to basic mix.

Rosemary & Feta: Add 2 tbsp chopped fresh rosemary and 3/4 C. crumbled feta cheese to the basic mix.

Italian: Add 1 tsp. each dried basil and oregano (or 1 tbsp each fresh), 2 minced garlic cloves, and 1/2 C. finely grated Parmasan or Romano cheese to the basic mix.

Other additions: Any dried or fresh herbs, 1/2 C. freshly grated asiago cheese (or other hard cheese); 1/2 C. finely chopped onions, 1/2 C. chopped scallions, 1/2 C. chopped parsley, 1/2 C. whole wheat flour or 1/2 C. oats in place of 1/2 C. of the all purpose flour.