Cheesy Beer Bread
I LOVE fresh baked bread, but don’t often take the time to bake it. I have a bread machine, but it takes so long to get a fresh loaf, that I never bother … and it leaves a horrid indentation from the mixer attachment on the bottom of the baked loaf. So, until recently, this has been on of those “special occasion” food items.
Until … one day when MPG and I were sitting in a doctor’s waiting room (of all places), I struck up a conversation with another waiting patiently patient about food we loved. She told me that she makes beer bread all the time and it’s the easiest thing ever! I had never made beer bread, for some strange odd reason, but decided I’d give it a try later that evening … especially since we always have beer in the fridge! Warning, though, don’t try to use old beer that’s been hanging around awhile because the bread won’t rise as well. It’s best just to use what you have left from that party last weekend 🙂
It’s super simple and takes about an hour from start to finish!
- 3 cups self rising flour
- 1/2 cup sugar
- 1/2 cup shredded cheddar cheese (or your favorite)
- 12 oz bottled beer
Sift flour into a large mixing bowl. If you don’t have a sifter, you can use a fine mesh sieve or colander. Add the sugar, then the beer, and mix until combined. Incorporate the shredded cheese. Pour batter into a bread pan and bake at 375 degrees for about an hour. I usually check mine after 45 minutes. You can also brush melted butter on top of the bread toward last few minutes of baking to give golden brown crust.
This recipe makes a very hearty bread that is crunchy on outside and chewy in middle. It’s great for chili and winter soups and stews! It’s also really good with butter and homemade sweet potato butter 🙂