Prep 10 mins
Cook 50 mins
I found this on the internet and the poster stated this was an Alton Brown recipe.
- 2 cups all-purpose flour
- 1 cup wheat flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons fresh herbs, chopped (we like dill and chives)
- 1 cup sharp cheddar cheese, finely grated
- 12 ounces beer, cold works best
- 1 -2 tablespoon sunflower seeds (optional)
- Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.
- Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and herbs in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter, which will form into a ball, evenly in the prepared pan. Sprinkle with the sunflower seeds, if using. (I moistened the top with beaten egg and we didn’t have sunflower seeds).
- Bake on the middle rack of the oven about 45 to 55 minutes.
- Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.
- Serve warm.
- Option - 1) Rosemary-Feta.
- 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese.
- Option - 2) Italian.
- 1 teaspoon each dried basil and oregano.
- 2 minced cloves of garlic, and 1/2 cup finely grated Parmesan.
- Here are some more tasty things that can be add:
- 1 Tablespoons chopped fresh rosemary.
- 2 Tablespoons chopped fresh oregano
- 2 Tablespoons chopped fresh.
- 2 minced garlic cloves.
- 1/4 cup chopped fresh chives,.
- 1/2 cup chopped scallions.
I made the Italian version and it was great with soup! Wonderful warm out of the oven but got a bit dense and dry the next day. Make sure to keep leftovers super air tight
This smelled so wonderful while it was in the oven baking, the entire house felt so inviting. I went with the Italian option and used basil and oregano for the herbs (because we like those herbs), and I think it turned out to be the right choice. And for the beer, I used a dark beer, which I think made the bread just a little bitter. So next time, I'll use a pale beer. But it's a great bread recipe. Thanks, Debbwl. Made for 2014 Culinary Quest (Pacific Northwest).
This is always such a pleasure to make and enjoy! I used the Rosemary-Feta option, but also included all the original ingredients for a delicious and fragrant taste-treat. Cooked perfectly, I used fresh herbs from the garden, turned out beautifully. Oh, I sprinkled the top with grated cheese and butter! :) Thank you Debbwl, made for Culinary Quest, International Agents of QUEST