Friday, November 4, 2011

Cheddar Beer Quick Bread

Don't you just love a good quick bread? While I enjoy the process of bread making, it is time-consuming and ties you to the house for the better part of the day. Quick breads on the other hand require minimal effort and are ready in about an hour or two.

This recipe in particular is especially wonderful. In fact, I think it's my new favorite quick bread. It's hearty and filling. The beer and cheese flavor really shines. It gave me a good excuse to do something with the leftover Coors Light in my refrigerator (because c'mon people, that stuff isn't suitable for drinking). It has the most fabulous golden crust with the little bits of lightly browned cheddar here and there (and seriously, don't we all love crunchy cheese?). Oh, and did I mention it is ready in under an hour? Super score.

I would recommend using a more delicious beer than Coors Light. I think using a darker beer would really bring out the flavors more. But hey, if all you've got is cheap nasty beer, it'll do.

Cheddar Beer Quick Bread
adapted from Annie’s Eats

2 cups all-purpose flour
1 cup whole wheat flour
1/3 cup packed brown sugar
4 ½ tsp. baking powder
1 tsp. salt
1 tsp. garlic powder
1½ cups shredded sharp cheddar
12 oz. beer
2 tbsp. butter, melted

Preheat oven to 350°.  Lightly grease a 9×5” loaf pan. 

In a large bowl, combine flours, brown sugar, baking powder, salt, and garlic powder.  Whisk to combine well.  Add cheese and whisk to combine.  Slowly add beer to dry ingredients and stir lightly until just combined, and all ingredients are completely moistened.  Place into a prepared loaf pan and pour melted butter over the top.  Place in the oven and bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean.

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