Cheddar Dill Beer Bread

Cheddar-Dill Beer Bread (Adapted from Beyond Easy Beer Bread Recipe on Farmgirl Fare) 
Yields 1 loaf 
1 cup all-purpose flour
1 cup whole wheat pastry flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups (10 fl oz) beer, room temperature (non-alcoholic is fine)
4 oz sharp cheddar, shredded
2-3 tablespoons minced fresh dill
2 tablespoons salted butter, melted (plus a little more room temperature butter to grease the loaf pan) 
Preheat oven to 375F; grease a 9- by 5- by 3-inch loaf pan with butter. 
Whisk together the flours, sugar, baking powder, and salt in a large bowl.  Stir in the beer with a wooden spoon, being careful not to over-mix; fold in the cheddar and dill.  Pour into the loaf pan, drape a piece of plastic wrap on top, and let it sit in a warm place for 20 minutes (the batter will puff a bit). 
Pour the melted butter on top; bake until a toothpick inserted inside comes out clean, about 35 to 40 minutes.  Cool completely before slicing. 

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