1 egg
2 teaspoons salt
3 cups bread flour
4 teaspoons baking powder
3 tablespoons brown sugar
1/2 teaspoon baking soda
1 12-ounce beer, room temperature, flat
2 teaspoons dill weed
Generously grease 8x4x3 loaf pan. Mix egg with 1/2 teaspoon salt in mixer for 4 seconds; set aside. Don’t clean workbowl. Combine flour, baking soda, sugar, dill, 1/2 teaspoon salt and baking powder in mixer; mix 2 seconds. Add half the beer and pulse four times. Add remaining beer and mix until just blended. Transfer to loaf pan and brush top lightly with salt/egg glaze. Bake 45 minutes at 350F; remove from pan and let cool on rack for 10 minutes.