Prep 15 mins
Cook 50 mins
A "rustic"-type bread that goes well with chili or stew (I recommend serving it with Crock Pot Wild Mushroom Beef Stew or Never-Entered-In-A-Contest-But-Still-Super-Good Chili). This bread originally had a mix of 8 oz. beer and 4 oz. hard cider (instead of all beer), and you could do that as a variation on this recipe. I use all beer when I make it (a dark beer is probably best, like Guinness Draught or Shiner Bock, which are the two I usually use), and I adapted this recipe from a cooking blog that I frequently read. Note: When cutting this bread, I suggest putting down wax paper over the cutting board; otherwise, you will need to wash butter from your cutting board after each time you slice the bread. UPDATE: I have used 6 Tablespoons of butter (3 on bottom and 3 on top), and the bread still came out great. So, anywhere from 6-8 Tablespoons of butter will work in this recipe.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 1 cup cheddar cheese, shredded
- 12 ounces beer
- 1⁄2 cup butter, melted (divided)
- Preheat oven to 350 degrees F, and lightly grease the sides of a 9x5 loaf pan.
- In a large bowl, sift the flour, baking powder, salt, and sugar together. Add the cheese and mix with a wooden spoon.
- Add the beer (it doesn't need to be room temperature or anything-cold is ok). Mix until incorporated but not much more. Do not overmix.
- Pour 1/4 cup of the melted butter into the bottom of the prepared pan. Spoon batter into pan. Top batter with remaining 1/4 cup butter (I know-it looks like a GIANT sea of butter. It will get absorbed as the bread cooks).
- Bake for 50 minutes or until a wooden skewer comes out clean.
This bread was amazing! I added chopped onion and garlic and did have to bake it for 60 minutes. The kids even enjoyed the bread so much that much to my husbands surprise he didn't have any leftovers for work the next day.
Perfect for beer lovers; had strong beer flavor. I added chives and garlic powder, which enhanced the taste. Very moist with uniform crumb. Would have given it a half and three stars, but wouldn't take fractions. Not too bad overall.
I had to bake it 60 minutes. And still I think it would have need another 5 or 10 minutes. For my taste, I think there's too much sugar. Since it's a savory bread, I don't really like to taste a little bit of sweetness. But the cheese and beer give a great taste. Next time I may use a sharp cheddar. I used a dark beer. Thanks Greeny :) Made for 123 hit wonders