Thursday, January 1, 2009

Cheddar Beer Bread

A big thanks to Annie of Annie's Eats for her "recipe rewind". I have been anxious to use my new Williams Sonoma loaf pans that I got for Christmas and our ham vegetable soup dinner was in need of sidekick. :) I discovered this recipe on Annie's blog earlier this week during one of my many visits (she does such a wonderful job). I made a few changes as a result of ingredients I had on hand. I used all-purpose flour (rather then wheat) and added some white sugar to suite our tastes. I also added 2 more tsp. of butter (which could have been omitted now that I've tried the bread). This bread is wonderful! I used Sam Adam's Light (my husband's favorite) brand beer. I highly recommend this as an accompaniment to a hearty soup. Thanks, Annie!

Adapted from: Annie's Eats Cheesy Beer Bread

Cheddar Beer Bread

3 cups all-purpose flour
1/3 cup packed brown sugar
2 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 cup shredded sharp cheddar
12 oz. beer
4 tbsp. butter, melted


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

In a large bowl, combine flours, both types of sugar, baking powder, and salt. Mix to combine well. Slowly add beer to dry ingredients and stir lightly until just combined, and all ingredients are completely moistened. Add cheddar cheese and mix to combine. Place into a prepared loaf pan and pour melted butter over the top. Place in the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

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