Beer Cheese Bread Recipe
Beer. Cheese. Bread.
Is there any combination of three words which can top that? I think not.
I got this recipe from the madre. I must say, I was not disappointed. On my first attempt, I used a low-end light beer (PBR? Heineken? Don’t remember). On my second attempt, I upped it to a Guinness. The flavor difference was noticeable. Surprisingly, it tasted much more yeasty with the Guinness. I still want to try using a Belgian ale sometime, but it’s very difficult for me to do anything but drink a Belgian.
3 c self-rising flour
1/2 c sugar
3/4 c grated sharp cheddar cheese
2-4 T fresh chopped chives
1 (12 oz) bottle beer
1/4 c melted butter
Mix together all of the dry ingredients. Fold in the beer. (Like pancakes, it doesn’t need to be smooth. Chunky goopiness is a good thing). Pour into a greased 9 x 5 bread pan. Bake at 350¹ for 45 min. Pour melted butter over the top and bake 10 more minutes. Let cool for 15 minutes then remove from pan and finish cooling.
(Self-rising flour is easy to make if you don’t have any. For every cup of flour add 1/4 teaspoon salt and 1 1/2 teaspoon baking powder. For this recipe add 3/4 teaspoon salt and 1 1/2 tablespoon baking powder to the 3 cups flour.)
Skip the chives and add chili powder instead. How much depends on how much you can handle. Since this recipe liberally uses cheese and butter (which counteract the burn), I would recommend doubling the amount of chili that you would usually use to flavor something. I put my slightly more than standard amount in, and could barely feel a burn.
Entry filed under: Bread, Recipes, Vegetarian. Tags: beer, belgian ale, bread, butter, cheese, chili powder, chives, guinness, heineken, pabst blue ribbon, pbr, self-rising flour, sharp cheddar cheese, sugar.