I have been playing with some bread recipes lately and have fallen in love with the simplicity of beer bread. They are a bit more dense, but can be mixed with a spoon, there is no kneading and no rise time. That is a perfect option for times when you don't have 3 hours to make bread.
My first few loaves I made with a more flavorful beer and then used a light beer. I can tell you there was a difference. I would stick with a more flavorful beer. You can't taste the beer, but you get a nice flavor to the bread that could best be described as sour dough-esque. In fact the loaf has that firm textured crust and softer bread like sour dough as well.
After making a few recipes of a basic beer bread, I tried a few variations. The recipe I am sharing with you today is fantastic!!! Bacon and cheese in beer bread... OH MY!!! Munchkin swiped a slice and devoured it. She kept saying "Mmmmm" as she was eating it. It really is so good and so easy. Prep is in no time. Set oven to preheat and by the time it beeps you will be sliding your loaf in the oven. Its that fast!
Enjoy!!!
Dinner's Ready!
With love from our kitchen table to yours! XO
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Bacon Cheddar Beer Bread
3 cups all purpose flour (363 grams)
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons granulated sugar
1 1/4 cup shredded cheese (I used Monterey Jack, Colby and Cheddar mixture)
1 12 ounce bottle of beer (can is fine too)
4 slices of bacon, cooked and chopped (1/4 c real bacon bits)
2 tablespoons butter, melted
Preheat oven to 350°.
Prepare bread pan by greasing with butter. Set aside.
In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add bacon, about 3/4 of cheese and full beer into the well.
Stir mixture with a spoon until combined.
Pour mixture into prepared bread pan. Add remaining cheese. Drizzle with 1 tablespoon of butter. Bake for 30 minutes.
Remove from oven and drizzle remaining butter over the top.
Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.
Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
This sound yummy, Donna. Beer bread goes perfectly with so many winter soups.
ReplyDeleteThis sounds YUMMY..Bookmarked..
DeleteAarthi
http://www.yummytummyaarthi.com/
It looks great, one of my favorite combos!! It's on my "must make" list! Yum!
ReplyDeleteyes please, pass the butter
ReplyDeleteGorgeous loaf of bread. Bacon, cheese, beer. Ummmm yes please.
ReplyDeleteThis looks soooo good!! Into the keeper file it goes!
ReplyDeleteWhen do you add the rest of the cheese?
ReplyDeleteI edited the recipe. When you add the mixture to the pan, add the remaining cheese on top and then add the butter.
DeleteSounds delish,gonna try this,pass the beer please
ReplyDeleteMade this tonight (I think I found & saved it via Pinterest) and was it ever easy and delicious! We used a really dark lager which made for a rich nutty flavor and much darker brown bread, and I think I held back too much cheese for the top or maybe just didn't use enough cheese overall (was still real good just had a more cheesy crust than inside if you know what I mean) - also mine rose all the way over the top of the pan during baking. We all loved it, and will def. be making again - look forward to trying it with different beers :) thanks a bunch for this recipe!
ReplyDeleteHurrah Pinterest! Also found this recipe over there and wanted to say how delicious it turned out. I hope you don't mind but I blogged making it with a credit back to you. Thank you for sharing!
ReplyDeleteI made this twice in the past week, and it is simply delicious! The bacon really offsets the bitterness of the beer making a great combo. The only thing I ran into was my mixture didn't seem as liquid-esque like your picture. I just opened another bottle and poured in a little extra. Thanks for sharing!
ReplyDeleteI made this twice in the last week and it is simply delicious, easy to make, and a beautiful loaf of bread! The bacon offsets the bitterness of the beer and makes for a great marriage. I used a Boulevard Bob's Ocktoberfest that I got from a tour of the brewery. The only thing I ran into was my mixture was not as liquid-esque as your photo; but I just opened another bottle of beer and poured in a little extra until it looked right. We used it to dip in spinach dip and ham and bean soup. Thanks for sharing!
ReplyDeleteCan this be made in a bread maker? This sounds so yummy!!!
ReplyDeleteCan this be made in a bread maker? This sounds so yummy!!! Thank you for sharing
ReplyDeleteHi Rebecca! Honestly I would get the breadmaker out for this. The recipe is literally -mix ingredient- put in pan- bake. No rise time, no yeast to bloom. You don't even need a stand mixer. So easy. Hope that helps!
DeleteI just made this tonight. I used a dark beer, so it wasn't a "white" bread, but it smelled delicious, looked amazing, and tasted even better! Will definitely be making it again.
ReplyDeleteWhat could be used in place of beer (I don't touch the stuff)? Would something like Sprite or tonic water work?
ReplyDeleteActually the beer taste and alcohol cooks out and you are left with a nice yeasty bread. I understand carbonated beverages like sprite, root beer and club soda are said to work too.
DeleteHope that helps! Let m know how it comes out.
Could you use wheat flour instead?
ReplyDeleteI have not tried it with wheat flour. But, I would think it should translate. Let me know how it goes.
DeleteThank you for this recipe! It makes a wonderful grilled cheese sandwich and I make toast with it too!
ReplyDelete