Friday, November 14, 2008

Cheesy Beer Bread

I was trying to come up with a snack to bring to my book club yesterday. I opened up my "Holiday Baked Goodies" document to see what I had saved to make during this holiday season. The beer bread looked so easy to make and since I am not drinking beer these days, I guess this is the only way I can taste it.

I wasn't sure what to serve with the beer bread though. The original recipe suggests chili, but that wasn't really what I was looking for when I was baking this. I needed something more appetizer-like. So I picked up some ranch dip. I mean, cheese, beer & ranch, sounds good to me!

Easy Cheesy Beer Bread
Annie's Eats
2 cups all-purpose flour
1 cup whole wheat flour
1/3 cup packed brown sugar
4 ½ tsp. baking powder
1 tsp. salt
1 tsp. garlic powder
1 cup shredded sharp cheddar
12 oz. beer
2 tbsp. butter, melted


Preheat oven to 350°. Lightly grease a 9×5” loaf pan.

In a large bowl, combine flours, brown sugar, baking powder, salt, and garlic powder. Whisk to combine well. Add cheese and whisk to combine. Slowly add beer to dry ingredients and stir lightly until just combined, and all ingredients are completely moistened. Place into a prepared loaf pan and pour melted butter over the top. Place in the oven and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

I had some bread leftover so we are going to try it with the chili today. I can see how this would be a great base for many flavors. Apple beer with sharp cheddar, Stout beer/Guinness with some dill. Use your imagination.

No comments: