Sunday, March 17, 2013

Beer Cheese Bread

This is a very tasty non-yeast bread that goes beautifully with a hearty winter stew or chili.

  • 2 1/2 cups all-purpose flour
  • 2 Tablespoons sugar
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1 cup shredded sharp cheddar cheese
  • 1 12-ounce beer*

*I used a Killian's Irish Red for this loaf, but it is also tasty made with Guiness.  Also, feel free to adjust the recipe to 2 beers.  If you do that, use one in the bread, as stated below, and enjoy the other while the bread bakes.

  1. Preheat oven to 375
  2. Grease a loaf pan
  3. In a large mixing bowl, whisk all of the dry ingredients (flour, leaveners, spices) together. 
  4. Add the cheese and stir to coat it evenly in the flour mixture.
  5. Pour in the beer. 
  6. Stir with a heavy rubber spatula just until combined. Spread the batter into the loaf pan.
  7. Bake 35-40 minutes until a toothpick inserted in the middle comes out clean.
  8. Cool on wire rack about 10 minutes then remove from the loaf pan. Continue cooling or serve warm.

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