Last night I wanted to make soup for dinner. The only problem with making soup is I never want to make anything too heavy to go with it. I thought of a salad or dinner rolls but neither sounded very appealing. I then thought of making a quick beer bread. I looked for a recipe on my blog and realized that while I have several jalapeno cheddar breads, including one beer bread, I had no cheddar beer breads. I decided that had to change and quickly.
I wanted a simple recipe that didn’t have an overwhelming beer taste. I didn’t find exactly what I wanted but I substituted milk for half the beer in the recipe I did end up using and it was perfect. The taste of the beer in the bread was distinct but not overpowering. The cheddar cheese is sharp and adds a delicious flavor. The onions are an addition I wasn’t sure about but they add both texture and flavor. This was a great, hearty bread to pair with our soup.
Cheddar Beer Bread (adapted from Flying on Jess Fuel)
1 T. olive oil
1/2 c. onion, chopped
1 t. fresh ground black pepper
2 garlic cloves, minced
3 c. flour
1 T. sugar
2 t. baking powder
1 t. salt
1 c. shredded sharp cheddar cheese
3/4 c. milk
3/4 c. beer
2 T. butter
1. Preheat oven to 375 degrees.
2. In a small skillet heat the oil over medium heat. Add in the onions and saute for 6-8 minutes or until they have browned slightly. Add in the garlic and saute for an additional minute.
3. In a mixing bowl combine the flour, sugar, baking powder, salt, and pepper. Add the onion mixture to the flour mixture and stir gently.
4. Add the milk and beer to the flour mixture and stir until just combined. Mix in the cheese.
5. Spray a 9 x 5 loaf pan with cooking spray and pour the batter into the pan.
6. Bake for 30 minutes. Remove from the oven and drizzle with the melted butter. Return to the oven and bake for an additional 25-30 minutes.
7. Remove from the oven and let cool for 5 minutes before removing from the pan. Serve warm or store in an air tight container for up to 3 days.