I'm sure that I've mentioned on numerous occasions that our house is full of bread snobs. Good, homemade bread doesn't go to waste here. In fact, it disappears rather quickly. RT doesn't make this bread very often so when he asked the other day if he could make a loaf, I told him to go for it!
The recipe is pretty easy to follow and you probably already have all of the ingredients on hand. If you don't have Gruyere cheese, you can always substitute for cheddar or mozzarella cheese. If you try any other cheese, let me know in the comments!
Oh, and the loaf that he made, disappeared in less than 24 hours.
Here's the recipe:
Beer Batter Cheese Bread
ingredients:
2 1/2 cups all purpose flour
1/2 cup minced fresh chives
2 TBSP sugar
4 tsp baking powder
1 tsp salt
1/2 tsp pepper
8 oz Gruyere cheese, shredded (about 2 cups)
1 1/4 cups mild lager
3 TBSP unsalted butter, melted
directions:
Put oven rack to middle section and heat 20 450 degrees. Grease 10" cast iron skillet.
In a large bowl, whisk flour, chives, sugar, baking powder, salt and pepper. Stir in 1 1/2 cups of cheese, breaking up any clumps, until coated with the flour. Stir in beer and melted butter into the flour mixture until just combined. Batter will be heavy and thick. Make sure not to over mix.
Scrape batter into greased skillet and smooth the top. Sprinkle with the remaining cheese.
Place skillet in the oven and bake until the loaf is a golden brown and a toothpick inserted in center comes out clean (that's about 20-25 minutes). Making sure to rotate halfway through baking.
Use potholders to transfer skillet to wire rack. Let the loaf cool in skillet for 10 minutes.
Carefully remove the loaf from the skillet and place on wire rack and let cool for at least 20 more minutes before serving.
If you try making this Beer Batter Cheese Bread, let me know what you think!
Enjoy!
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