Beer Bread with Cheddar and Onion
Lately, I have been experimenting with baking bread, probably due to the fact that the rosemary bread was so delicious. Aaron, one of my coworkers, stated that his wife makes a great beer bread and that he can consume pretty much the entire loaf. I decided to do a little bit of research on making bread, without yeast, and decided to go at my attempt of beer bread. Before reading any further, just go ahead and make this bread. It was amazing.
- 3 cups of flour
- 3/4 teaspoon of salt
- 2 tablespoons of sugar
- 1 tablespoon of baking powder
- 2 cups of sharp cheddar cheese, or whatever cheese you prefer
- 1/2 cup of finely chopped onion; red onion would be really good as well
- 4 cloves of finely chopped garlic
- 12 ounce can of your favorite beer
Now it does not get any easier than this. First preheat your oven to 350 degrees. While preheating, add all the ingredients, excluding the beer. Mix well. Once thoroughly mixed, slowly begin to add the beer, allowing it to soak through and make a thick batter. Scrape the sides once or twice throughout this process.
Once ready, lightly grease a bread pan (I only have an 8×4 pan), then lightly flour. Add the bread batter and smooth out any edges. Cook for roughly 65-70 minutes. Once done, remove from the pan and let cool.
I served mine with beef stew, and ate it throughout the day. How do you make your bread, yeast or no yeast?