Prep 15 mins
Cook 45 mins
Insert the toothpick in a few spots when testing for doneness, it may hit a pocket of cheese, which resembles uncooked batter on the toothpick. Strongly flavored beers makes the bread bitter, so mild American lagers like Budweiser, work best here. Adapted from a recipe from America's Test Kitchen.
- 8 ounces gruyere cheese, 4 oz shredded, and 4 oz cut into 1/4-inch cubes
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 (12 ounce) bottlelight bodied beer
- 4 tablespoons unsalted butter, melted
- Adjust oven rack to middle position and heat to 375º. Grease a.
- 9 x 5-inch loaf pan.
- Combine the shredded and cubed cheese, flour, sugar, baking powder, salt and pepper in a large bowl. Stir in the beer, and mix.
- until well combined. Pour the batter into the prepared loaf pan,
- spreading it to the corners. Drizzle the melted butter evenly over the top of the batter.
- Bake until the loaf is deep golden brown and a toothpick inserted.
- into the center comes out clean, 45-50 minutes. Cool the bread inches.
- the pan for 5 minutes then turn it out onto a rack. Cool completely.
- and slice as desired. (although this bread can be kept in an airtight container at room temperature for up to 3 days, after the second day.
- the bread is best toasted).
- VARIATION: Follow the recipe substituting 8 oz extra-shart cheddar.
- for the gruyere. Stir 2 stemmed seeded and minced jalapenos into.
- the bowl with the cheese.