Here's a quick and easy beer-cheese bread recipe. It's great for weeknights after work when you want some fresh bread that doesn't take hours of rising, and it is literally idiot-proof to put together. T'was a cold and blustery winter's eve when I made this bread and wanted something earthy & soul warming, so I dug out a bottle of Short's Imperial Spruce Pilsner from the cellar.
This beer has been extremely polarizing among my friends and family; people loved it or hated it (it's sort of the Tim Tebow of esoterically flavored, niche craft beers). I have found myself appreciative but indifferent towards it, but for this bread it really added the layer of depth that I was looking for. You can of course use any beer for your bread, but I would recommend something rich and flavorful...otherwise you won't taste any difference and will have just wasted beer in the process.
Here's what you'll need:
- 3 Ounces white Irish cheddar cheese, cubed
- 3 Ounces Shredded cheese (I used "Tiger Cheese" brought to you by the good folks at Horrocks Market)
- 3 Cups all-purpose flour
- 3 Tablespoons sugar
- 3 Teaspoons baking powder
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1 Bottle beer (yep...Short's Spruce Pilsner)
- 2 Tablespoons melted butter
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, combine the flour, salt and pepper, baking powder, and sugar. Stir in beer until just combined (Don't over-mix and flatten the beer). Fold in cheeses.
Transfer to a greased 8 x 4 inch loaf pan and drizzle with butter. Bake at 375 for about 50-60 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes on a wire rack before removing from pan. Slice and enjoy!
I was really pleased with how this came out...served it with blackened chicken salads and a few Yuengling Lagers a friend scored me while in Philly for Christmas. Perfect, weeknight meal.