Cheesy Beer Bread

Cheesy beer bread

Welcome to the first Friday of Lent. Meatless meals are all around, and local fish fry places are bursting at the seams with customers. When the crowds take over, we prefer to stay home, which is why I plan to make a creole shrimp dish for dinner tonight. A flavorful bread is necessary to soak up all the saucy goodness, if you ask me. And what better type of bread than one that contains beer and cheese? With no rising time needed, this is the perfect bread to make after a long day at work.  

2 cups Whole Wheat Flour
1 cup Flour
1 1/2 tablespoons Sugar
1 tablespoon Baking Powder
1 teaspoon Garlic Powder
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 cup Cheddar Cheese, shredded
1 (12 ounce) bottle Beer (I used Southern Tier’s Where the Helles Summer seasonal spring lager)
2 tablespoons Butter, melted

Spray a loaf pan with non-stick cooking spray and preheat the oven to 350 degrees. In a large bowl, stir together the flours, sugar, baking powder, garlic powder, salt, pepper, and all but 2 tablespoons of the cheese.  Using a wooden spoon, mix in the beer until completely incorporated. Transfer the dough to the prepared loaf pan, pour the melted butter over the top, and sprinkle with the remaining cheddar cheese. Bake the bread for 40-50 minutes, until a toothpick inserted in the center comes out clean. Cool

SOURCE: Elly Says Opa