My goal of making 52 new recipes this year is off to a very fun start. I love that it’s making me try new recipes instead of making my old standbys over and over again. I’m hoping to have a much larger repertoire of favorites by the end of the year. So far my favorite new recipe is Beer Batter Cheese Bread. It’s a hearty, savory bread with a wonderful flavor that’s amazing with soup. Or on its own. For breakfast. Three days in a row. Heavenly.
This recipe is adapted from America’s Test Kitchen Family Baking Book. It’s a very easy recipe, and aside from the Gruyere, I always have all of the other ingredients in my kitchen. As much as I love to make homemade yeast breads, I also love having loaf recipes that can be made quickly. As soon as you have this mixed up and in the pan you can throw it right in the oven.
2.5 cups all-purpose flour
4 ounces Gruyere cheese, shredded (1 cup, packed – I like a little extra)
3 tablespoons sugar
4 teaspoons baking powder
1 teaspoons salt
1/2 teaspoon pepper
1.25 cups beer (I used Blue Moon, light beers work best)
4 tablespoons unsalted butter, melted and cooled, plus extra for brushing
1. Preheat oven to 375 degrees & grease an 8.5 x 4.5″ loaf pan.
2. Whisk flour, cheese, sugar, baking powder, salt, and pepper together in a large bowl. Stir in beer & melted butter until just combined.
3. Scrape the batter into the loaf pan. Smooth top and brush with 1 to 2 tablespoons of melted butter.
4. Bake for about 40 to 45 minutes, until the top is golden brown and a tester comes out with just a few crumbs attached. Rotate halfway through baking.
5. Cool for 10-15 minutes in the pan and then turn out onto a wire cooling rack. Cool for 1 hour before serving, if you can wait that long to dig in.
I don’t think so.