Tuesday, April 12, 2011

{tasty} Bacon Cheddar Beer Bread

Beer bread is something wonderful. Its fool proof, and sometimes thats exactly what I need. I have been trying my hand at home made bread lately and honestly haven't had that much luck. One thing I have most definitely learned is that you cannot go by a set amount of time when it comes to allowing the bread to rise. And yes, I learned that the hard way. It all comes down to temperature. For rising and baking. Slowly but surely I am working out all the kinks.

With beer bread, however, that is not an issue. And better yet, it is SO simple and super versatile.

Basic Beer Bread
  • 3 cups Flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 12oz bottle of beer

See? Simple! You can even omit the baking powder by using self rising flour.

The great thing about this recipe is that you can season it however you want. Whatever flavor calls out to you, just go for it. Also try different beers, as that will change the flavor profile as well. The first time I played with it I came up with this bacon cheddar version and its so good I just don't want to try anything else. I have used the Guinness as I did here. An IPA, which truth be told was not my cup of tea but my husband loved it. And more often New Castle.

To the basic recipe above, add:

  • 1/2 lb bacon, cooked crisp and chopped
  • 1 cup sharp cheddar cheese, shredded
  • 2 tsp dried rosemary

Preheat oven to 375° and grease a loaf pan. Combine all ingredients, except beer, in a large bowl and mix together. Slowly pour in beer and mix until combined. Spread in to loaf pan and bake until golden and toothpick comes out clean, about 45 minutes. Bake for 20-25 minutes if doing muffins.

Cool on wire rack for 10 minute, remove from pan and cool 10 minutes more. Serve warm, or room temperature.

And let me tell you, this bread is so moist and tasty that you don't even need butter.

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