CHEESE BEER BREAD
Make and share this Cheese Beer Bread recipe from Food.com.
Provided by Rhonda O
Categories Quick Breads
Time 1h5m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Grease and flour 9 inch loaf pan.
- Mix all dry ingredients, stir in beer and cheese until well blended.
- Spread evenly in pan.
- Bake 50 to 55 minutes.
- Cool 10 minutes.
BEER CHEESE BREAD BOWL
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the bread bowl: Preheat the oven to 375 degrees F.
- Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
- Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
- For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
- Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.
CHEESY BEER BREAD
This easy bread recipe uses beer and baking powder to leaven instead of yeast, producing a loaf with a lightly crisp crust and a beautifully soft interior. A strongly flavored cheese, like sharp Cheddar or Gruyère, complements the flavors of the beer. The brown sugar isn't absolutely necessary, but it extends the bread's shelf life, keeping the interior soft even after it's been sliced. This bread is especially lovely served warm, but is also delicious at room temperature.
Provided by Erin Jeanne McDowell
Categories snack, breads, side dish
Time 1h30m
Yield One 9-by-5-inch loaf
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- In a large bowl, whisk the flour, brown sugar, baking powder, salt and pepper to combine. Add the cubed butter and use your hands or a pastry cutter to work the butter into the flour until you have fine crumbs.
- Add the beer and mix until thoroughly combined. Fold in the shredded cheese. Transfer the batter into the prepared loaf pan and spread into an even layer.
- Brush about 1/3 of the melted butter over the surface of the loaf and transfer to the oven. Bake for 20 minutes, brush with more butter, then return to the oven for another 20 minutes. Brush with the remaining butter, and return to the oven until a toothpick inserted into the center comes out clean, another 20 to 30 minutes. (The internal temperature should read at least 200 degrees on a thermometer.)
- Cool the bread in the pan for 10 minutes, then run a small offset spatula around the edges and unmold. Cool at least 15 minutes before slicing and serving.
BASIC BEER-CHEESE BREAD
I used whole wheat pastry flour in place of white flour and a combination of cheddar and asiago cheeses. From Cooking Light, November 2008.
Provided by Vino Girl
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 153.3, Fat 4.7, SaturatedFat 2.4, Cholesterol 10.1, Sodium 240.4, Carbohydrate 21.8, Fiber 0.7, Sugar 2.7, Protein 4.3
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