The cold will end soon. I think. I mean, it has to, right?
But the silver lining to the cold is, of course, the excuse to make and eat comfort food, whenever the mood strikes.
The downside to THAT is picking up groceries at the store. Is anything worse than a grocery store line before a storm or cold snap?
This Cheesy Beer Bread is so easy, and made from simple ingredients you no doubt have on-hand. Or should keep on-hand, for trying times like these.
I had a few Blue Moons left over from a recent party, and when I opened the fridge, they called “Beer Bread” to me. They said it, just like that. “Beer Bread!”
I loooove warm bread out of the oven (I assume I am not alone in that regard), but I will warn you that strongly flavored beer will make strongly flavored beer bread, especially when it is hot and fresh out of the oven. Milder beer won’t leave such an imprint, and after the loaf has fully cooled, any flavor, even the stronger ones, will also mellow.
Do not be intimidated! Beer bread does not use yeast, and doesn’t need to rise. Just mix the ingredients, pour into a loaf pan or small casserole dish, and bake. That’s it! Fresh bread on a weeknight? Yes please.
For this loaf, I used some odds and ends of various cheese I had in my cheese drawer: 1/2 cup of shredded parmesan-reggiano, and 1/4 cup of shredded gruyere (something fancy that was on big sale but purchased without a purpose).
This Cheesy Beer Bread is a great one to make when you want something warm, easy, and filling. It is also a good recipe to throw together for a dinner with friends – an easy, homemade, crowd-pleasing bread for the table. Ooooh, and what about served with a queso fondue for a game-watching buffet spread, or on a cutting board with chunks of the same type of cheese that you shred in to the batter (and jam or honey?) for a slightly more refined option.
As refined as something called “Cheesy Beer Bread” can be.
The bread has a great texture – thick and heavy. The top will look a bit rough before you put it in the oven – it will taste just fine, but if the looks bother you, just smooth it out with your fingers before you place it in the oven, when you are topping it with the last of the butter.
- 1.5 T unsalted butter
- 2 c wheat flour
- 1 c white flour
- 2-3 T sugar
- 1 T baking powder
- .5 t kosher salt
- a few turns of freshly ground pepper
- 1 bottle (12 oz) beer (any type)
- .75 c shredded cheese (any type)
- Heat oven to 375.
- Melt butter in a small bowl.
- Use about half the butter to coat the inside of a loaf pan, or a small casserole dish (the one in the pictures is about 7" in diameter). Use your fingers, and don't forget the sides!
- Mix all dry ingredients (flours, sugar, baking powder, salt, and pepper) in a large bowl.
- Add the beer, and stir just until combined. Add the cheese, and stir until distributed.
- Place the dough in the loaf pan or casserole dish, and top with the rest of the butter (use your fingers again!).
- Bake for 50-55 minutes. It's done when the top turns a light brown, and when you tap it with your fingertip, it sounds hollow.
Oh, and as a warning, if you have a dog, they may sense you even thinking about this bread. My dog loves cheese and carbs, and apparently dogs like beer (? who knew). Normally when I cook or eat and he wants some, he will look at me with the puppy eyes. But for this bread, he comes running and stares intently at the bread, as if he can will it away from me, and I become just the vehicle with thumbs to provide it to him.
Adapted from: http://www.myutensilcrock.com/2013/07/13/roasted-garlic-rosemary-beer-bread/ and http://www.tasteofhome.com/recipes/swiss-beer-bread
S across the hall says
I made this on our actual snow day a couple days ago – it was so easy and I got to feel accomplished all day since I “made bread”. Loved it and will make again!