Making bread has always scared me a little. The whole process of kneading and adding the yeast was the big unknown. I stumbled across this recipe for Cheesy Beer Bread that called for no kneading and no yeast (that’s where the beer comes in) and I was sold. This truly was the EASIEST loaf of bread I’ve ever made. It takes less than an hour (3/4 of which is baking) and could not be simpler.
The result of this easy recipe was amazing. Crunchy on the outside, cheesy and savory on the inside. Q and I ate half the loaf in one night since it was so good. I put the other half in the freezer so we wouldn’t eat it all at once and we couldn’t stop thinking about it and devoured the other half last night with our pasta. This is a new go to recipe for me, enjoy!
Cheesy Beer Bread
Serves 10 (or 2 if it’s me and Q)
- 2 1/2 cups all-purpose flour
- 4 ounces Gruyere cheese, grated
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/4 cups light-bodied beer (I used Bud Light)
- 5 tablespoons unsalted butter, melted and cooled, divided
- Adjust an oven rack to the middle position and preheat the oven to 375°F. Grease a 9-by-5-inch loaf pan.
- In a large bowl combine the flour, cheese, sugar, baking powder, salt and pepper. With a rubber spatula, stir in the beer and 4 tablespoons of the butter. Be careful not to overmix.
- Place the mixture into the prepared loaf pan and smooth the surface. Brush lightly with the remaining 1 tablespoon of butter. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes, rotating the loaf pan halfway through baking.
- Let the loaf cool in the pan for 10 minutes before turning the loaf out onto a wire rack to cool for 1 hour before serving.
From the The Cook’s Illustrated Cookbook