Sunday, March 27, 2011

Cheddar Herb Beer Bread

It's Girls' Night tomorrow night!!!!  I'm making Panko Crusted Tilapia with New Orleans Red Rice and a salad with oranges and toasted almonds.  I've already provided those recipes on earlier posts so check them out.  I'm also serving my Cheddar Herb Beer Bread so I'll give you the recipe for that.  For dessert, we are having cupcakes and I got a recipe from Martha Stewart's web site.  I was disappointed with them - usually her recipes are terrific but these are heavy and have too much fat in them.  They are still edible and will be delicious when I fill them with strawberry/raspberry wine-infused jam, ice them in chocolate and top with a fresh raspberry (however, I won't share the recipe).

The beer bread takes about 5 minutes to put together...preheat your oven to 375 degrees.

In a mixing bowl, combine 2 3/4 cups of all-purpose flour, 2 Tbsp sugar, 2 Tbsp baking powder, 1 tsp salt, 1/4 tsp dried oregano, 1/4 tsp dried thyme and a pinch of dried dill.

Add 1 to 2 cups of grated Cheddar cheese - depending how cheesy you like it!  Stir all the ingredients together and pour in a bottle of beer - I like to use a bottle of the cheapest beer I can find - taste is not an issue here.

The batter should be wet enough to combine all the flour without being so wet that it sticks to the sides of the bowl.  You often need to add a little water to achieve this - I added 2 Tbsp of water this time.  You can see the consistency below before it is baked in a greased loaf pan.

Bake for 40 to 45 minutes until it's crusty and brown.  This delicious quick bread truly is delicious and quick!

1 comment:

  1. fingers crossed - I am trying it again! - Sandy Sept 22/13