A cheesy, buttery beer bread with a crispy outer crust and pillowy inside that only requires one bowl - and the yeast in the beer means you don't have to bloom any on your own!
Ingredients
3 cups sifted All Purpose or Whole Wheat flour
1 Tbsp baking powder
2 tsp salt (or 1 Tbsp of Lake Shore Drive seasoning blend from Spice House, which is my personal favorite for the flavor and color it brings to the bread)
1 tsp paprika
1 12 oz. can or bottle of beer at room temperature (I've found that lagers, kolschs, and light flavored ales work best for this)
1 cup of shredded cheese, plus an additional 1/4 cup for top (Pick a cheese that melts well! Mozzarella, Colby Jack, milder cheddars, gruyere, etc.)
1/2 cup (1 stick) unsalted butter, cold and cut into Tbsp pats
Directions
Preheat oven to 375 degrees. Grease a 9x5 loaf pan (my favorite method is to use the wax paper from the stick of butter).
In a large bowl, mix flour, baking powder, salt/seasoning, and paprika. Whisk together to incorporate.
Pour in the room temperature beer and mix with a rubber spatula until just combined. Fold in the 1 cup of shredded cheese until blended into the batter mixture.
Pour the batter into the greased loaf pan.
Place the tablespoon portions of butter evenly across the top of the batter. Sprinkle the remaining 1/4 cup of cheese on top.
Bake for 35-45 minutes until golden brown on top and a toothpick comes out clean when poked in the center of the loaf.
Allow to cool on a wire rack at least 10 minutes before removing from the pan so the butter can soak back into the bread. Run a paring knife along the outer edges of the pan to release any crispy cheese from the sides. Invert the loaf pan and the bread should release. Eat within a day or two for optimal texture and taste (and good luck making it last any longer than that)!
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