I love experimenting with bread and beer bread is one of my favorites. Add some cheddar and this bread is almost a meal.
Actually, it goes well with an acid base soup like tomato. Hmm. It is January here in PA. Cheddar Beer Bread, tomato soup and a cold draft sounds good to me.
A few easy steps and I’ll have a great meal. Start with fresh milled flour thanks to WonderMill.
Gather my ingredients.
Remember to slowly add the beer.
put the batter in the pan and level.
Patience, Cindy, patience. Let it cool in the pan a few minutes.
Cooled completely and ready to slice and enjoy. Excuse me, dinner’s ready!
(recipe adapted from girlichef)
Ingredients
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup kamut flour
- 2 Tablespoons Turbinado sugar
- 1 teaspoon salt
- 1 Tablespoon baking powdwer
- 1 cup shredded cheddar cheese
- 1 12-ounce dark beer, at room temperature
- 1 egg beaten with water for egg wash
Procedure
Preheat oven to 375.
Combine flours, sugar, salt, baking powder and cheese in large bowl.
Pour beer in a steady stream while stirring mixture to make a thick batter.
Scrape batter into a well greased and floured loaf pan. Level the batter.
Brush the loaf top with egg wash.
Place on center rack of oven and back until center registers 200 degrees, top of the loaf is nicely browned. This bread is a little on the dense side, so don’t rely on a “hollow” sound alone. Average bake time is 45 minutes.
Let the loaf cool in the pan on a wire rack about 10 minutes before removing it. A denser bread uses the extra time in the pan to finish baking so the center is not gummy. When ready, turn bread out onto the wire rack to finish cooling. Resist cutting the bread until cooled. Cutting hot bread releases too much moisture.
- 2 cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup kamut flour
- 2 Tablespoons Turbinado sugar
- 1 teaspoon salt
- 1 Tablespoon baking powdwer
- 1 cup shredded cheddar cheese
- 1 12-ounce dark beer, at room temperature
- 1 egg beaten with water for egg wash
- Preheat oven to 375.
- Combine flours, sugar, salt, baking powder and cheese in large bowl.
- Pour beer in a steady stream while stirring mixture to make a thick batter.
- Scrape batter into a well greased and floured loaf pan. Level the batter.
- Brush the loaf top with egg wash.
- Place on center rack of oven and back until center registers 200 degrees, top of the loaf is nicely browned. This bread is a little on the dense side, so don't rely on a "hollow" sound alone. Average bake time is 45 minutes.
- Let the loaf cool in the pan on a wire rack about 10 minutes before removing it. A denser bread uses the extra time in the pan to finish baking so the center is not gummy. When ready, turn bread out onto the wire rack to finish cooling. Resist cutting the bread until cooled. Cutting hot bread releases too much moisture.
