Beer-Batter Cheese Bread

Submitted by TxGriffLover

"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."

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 1 9-inch loaf

ingredients

• 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) bottle light bodied beer
• 4 tablespoons unsalted butter, melted

directions

1. Adjust oven rack to middle position and heat to 375º. Grease a.
2. 9 x 5-inch loaf pan.
3. Combine the shredded and cubed cheese, flour, sugar, baking powder, salt and pepper in a large bowl. Stir in the beer, and mix.
4. until well combined. Pour the batter into the prepared loaf pan,
5. spreading it to the corners. Drizzle the melted butter evenly over the top of the batter.
6. Bake until the loaf is deep golden brown and a toothpick inserted.
7. into the center comes out clean, 45-50 minutes. Cool the bread inches.
8. the pan for 5 minutes then turn it out onto a rack. Cool completely.
9. 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.
10. the bread is best toasted).
11. VARIATION: Follow the recipe substituting 8 oz extra-shart cheddar.
12. for the gruyere. Stir 2 stemmed seeded and minced jalapenos into.
13. the bowl with the cheese.