Monday, 9 November 2009

Donna's Cheesy Beer Bread

I have recipe A.D.D., I really do. Imagine my surprise this afternoon, upon re-reading the bread recipe that I had lined up to accompany dinner.. and realizing that I had totally missed where it said "let rest 14 hours". This left me without a bread for dinner, or else a seriously late meal.
Lo and behold, my friend Donna has a savoury quickbread posted on her site that I could make in under two hours and worked perfectly with my meal.
The crust is crunchy and the flavours are absolutely delicious. Cheese, beer, garlic and bread.. need I say more?
Thanks Donna!
Cheesy Beer Bread
Delicious quick bread.. perfect with soup or toasted with butter.

2 cups all-purpose flour
1 cup whole wheat flour
⅓ cup packed brown sugar
4 ½ tsp. baking powder
1 tsp. salt
1 tsp. garlic powder
1 cup shredded sharp cheddar (I used half gruyere)
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.

This recipe printed from Key Ingredient.
Direct recipe link: