Making in the Kitchen: Cheesy Beer Bread
I felt like baking yesterday, and while I was looking in my fridge for something to give the girls for lunch, I saw a lone beer sitting on the shelf. Since it was 11:30 in the morning, it was not appropriate to drink it. However….beer bread can be served any time of day! So I grabbed my favorite recipe and away I went. Cheesy Beer Bread is in my trusted Better Homes and Gardens Cook Book. It’s quick and simple and you really can’t mess it up.
- 2 ½ C. all-purpose flour
- 2 T. sugar
- 2 ½ tsp. baking powder
- 1 tsp. dried oregano
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp dried basil or marjoram, crushed ( I use basil.)
- 1 12-oz. can beer
- 1 cup shredded cheddar
- 1 T. chopped fresh jalapeno (I’ve never added this.)
First put all of the above ingredients EXCEPT the beer and cheese in a big bowl and stir it up. Then add the cheese and beer and stir just till combined. Don’t over stir. Your batter will be lumpy.
Pour it into a loaf pan that has been sprayed with Pam. Now bake it at 375 degrees for 35-40 minutes. 35 minutes was plenty in my oven. When it’s done baking, let it cool for 10 minutes before you remove it onto a drying rack. And then let it cool completely before storing
But I cut mine up while warm and ate it with chili-basil tomato soup. Another tip on this bread: It’s FANTASTIC toasted. Just cut your pieces slim so they don’t burn in your toaster. It would also be good broken up into small chunks, toasted in the oven and then used as a soup or chili topper. I could go on and on. I heart beer bread.