Prep 15 mins
Cook 50 mins
I made this as part of a housewarming basket for friends and they loved it. (I used all cheddar cheese) It smells wonderful baking too.
- 828.06 ml all-purpose flour
- 118.29 ml shredded swiss cheese
- 118.29 ml shredded cheddar cheese
- 29.58 ml sugar
- 14.79 ml baking powder
- 2.46 ml baking soda
- 7.39 ml dried oregano
- 29.58 ml chopped fresh parsley
- 2.46 ml dried thyme
- 7.39 ml salt
- 473.18 ml non-alcoholic beer or 473.18 ml regular beer
- 59.14 ml vegetable oil
- Preheat oven to 375°F Grease and flour a 9x5-inch loaf pan.
- Mix together flour, cheeses, sugar, baking powder, baking soda, oregano, parsley, thyme and salt.
- In a small bowl, combine beer and oil.
- Make a well in center of flour mixture.
- Add beer all at once, tossing with fork until dry ingredients are just moistened.
- Spread batter in prepared pan; smooth top.
- Bake bread until golden and a toothpick inserted in center comes out clean, about 50-55 minutes.
- Transfer pan to wire rack to cool for 15 minutes.
- Note: Keep in mind darker beers, like ales and stouts, are more flavorful than light.
I really didn't care much for this recipe. The swiss cheese added an over sharp almost bitter flavor. And the addition of thyme was really out of place. Overall, I give this one a pass.
I've made this loaf twice now, and I'll admit the first time I followed the directions exactly and had some problems with it. That's why I'm only giving it 3 stars. The dough was very thick and heavy, almost unmixable. It didn't rise well, and the outside was hard, to the point where it was diffucult to slice. I made it again with a few changes. I added extra baking powder (a heaping tbs. rather than a level tbs.) I also added more beer, maybe an additional 1/4 cup, although I didn't measure it. I added until the dough was comparable to dumpling dough, was easy to mix and spread in the pan. I subbed chives for the oregano, just my personal preference, and next time I might try dill weed, which I think would taste great with the beer flavor. I baked it at 350F for 55 minutes. The loaf rose beautifully, and the crust was crisp but not hard. The texture was moist and fluffy inside. My husband loved it. I think 375F might be too hot to bake for such a long time, just my opinion. I have half the loaf left, and I'm planning to serve it tonight with our St. Pat's Day corned beef and cabbage. I'm submitting a photo. It's not a good as yours, but I was happy with the way the loaf looked.