Monday, November 16, 2009

Beer Bread with Cheese

It's been a while since I've posted a new recipe. So today seems like a good day to do that. I've made this beer bread before, but this is the first time I've made it with cheese. We're going to have it tonight for dinner with broiled salmon, steamed corn, and a mixed green salad...It feels really good to be well enough to enjoy cooking again. And since my husband has had chicken pox (he had it when he was a kid), I don't have to worry about exposing him to my germs as I prepare our meal. This recipe came from a blog I've enjoyed reading over the past several weeks, but the addition of the shredded cheese is my experiment tonight. It looks really good!

3 cups flour
1/3 cup sugar
1/2 tsp. salt
1 Tbsp. baking powder
1 cup shredded sharp cheddar cheese
12 oz. beer
3 Tbsp. melted butter

Sift dry ingredients together in a large bowl. Add shredded cheese, mixing by hand to make sure that the cheese is well distributed and not clumped together. Add beer and mix well. Pour dough into greased and floured 9x5 loaf pan. Pour melted butter over top, taking care to make sure the butter doesn't all flow down the sides of the pan. Bake at 350 for 50-60 minutes, or until top is golden brown and toothpick comes out clean from the center.

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