You know those recipes that have some kind of alcohol as an ingredient, but once cooked/baked/prepared you can’t taste any trace of it? This is not one of those recipes. This bread tastes like beer.
Which means it tastes good, obviously. It’s also super simple and doesn’t require yeast as an ingredient.
Beer-Cheese Bread
from Cooking Light
Ingredients:
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
13.5 ounces all-purpose flour (about 3 cups)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese
1 (12-ounce) bottle lager-style beer (such as Budweiser)
Cooking spray
2 tablespoons melted butter, divided
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.
4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
I know I really need to learn how to make bread with yeast, but perhaps I’ll just let beer do the work for me a little bit longer. I’m sure no one will mind beer-flavored cinnamon rolls…
Do you like baking with alcohol? I once made a Bourbon-Chocolate Cake with Praline Frosting for my mom’s birthday. It was delicious and so fun to make.
