Cheddar-Herb Beer Bread

READY IN: 1hr
Recipe by Debbwl

I found this on the internet and the poster stated this was an Alton Brown recipe.

Top Review by sofie-a-toast

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

Ingredients Nutrition

Directions

  1. 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.
  2. 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).
  3. Bake on the middle rack of the oven about 45 to 55 minutes.
  4. 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.
  5. Serve warm.
  6. Option - 1) Rosemary-Feta.
  7. 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese.
  8. Option - 2) Italian.
  9. 1 teaspoon each dried basil and oregano.
  10. 2 minced cloves of garlic, and 1/2 cup finely grated Parmesan.
  11. Here are some more tasty things that can be add:
  12. 1 Tablespoons chopped fresh rosemary.
  13. 2 Tablespoons chopped fresh oregano
  14. 2 Tablespoons chopped fresh.
  15. 2 minced garlic cloves.
  16. 1/4 cup chopped fresh chives,.
  17. 1/2 cup chopped scallions.

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