Recipe: Cheddar Walnut Beer BreadAuthor: DaisyChubb | Filed under: Recipes
We’re back with another edition of Beer Bread! Beeeer bread. Dense, dark, savoury, cheesy, nutty beer bread!
Cheese was on sale today. I accidentally yelled “What a good sale!” and people swarmed around me before I even had a chance to pick one up. Don’t worry, I got my cheese when the crowd of cheese vultures dispersed. Yikes.
It is always busy at our grocery store. We could go at 7 in the morning or 2 in the afternoon – it’s busy. God forbid we ever brave Costco!
Alright on to the bread! We loves us some beer bread. This one actually ended up being a little too salty (see the white on top? That was me using salted butter instead of unsalted butter… oops!) I usually use salted but I guess I went a little heavy on it and should have used unsalted. Lessons learned!
Remember – one reason why beer bread is awesome: No Rise Bread! The beer does all you need. Of course this results in a dense bread that just begs to be smothered in butter, covered in more cheese and washed down with beer. I’ll warn again! It tastes like beer!
+ The bigger your chunks of cheese, the more delicious cheese you can taste! So don’t be afraid to chunk instead of grate. It’s worth it.
+ Try not to be tempted to take multiple sips of beer while you cook (unless it’s from a different bottle!) I ended up with the bread being a bit too floury when I got a little greedy with sipping. Another lesson learned!
+ I recommend using a dark beer and a strong cheddar for this beer. They go so well together – the stronger your cheese, the less chance it will be overwhelmed by the dark beer flavour. You want them to mingle and become friends – not compete!
+ Toasted Beer Bread makes amazing hamburger buns.
1/4 cup brown sugar
12 oz Dark beer (I used Rickards Dark)
3/4 cup cubed Cheddar cheese (as old/flavourful as you can find)
1/3 cup walnuts
1/4 tsp salt
Spices of your choice
1 tsp baking powder
2 1/2 – 3 cups flour
2 tbsp melted butter or margarine
Preheat oven to 375 degrees F. Lightly grease a 9×5 loaf pan.
In large bowl, mix brown sugar and beer until smooth. Now add cheese, walnuts, salt and your spices of choice (I used fresh ground pepper and jerk seasoning). Give a quick stir just to get everything wet and foamy.
Add baking powder and gently stir in the flour one cup at a time until a dough starts to form. The dough will be fairly wet and sticky, so you might not want to add the full 3 cups flour (use your judgment – don’t let it get as dry as my picture up there! It needs to be a little more wet and sticky than mine).
Pour dough into loaf pan and bake for 40 minutes.
At the 40 minute mark, take the bread out and slather the top of the bread in your melted butter. Make sure it gets into all the nooks and crannies – it will also flow down the sides and make your crust caramelized, a little crunchy and delicious. Bake for another 10 minutes (or until a butter knife slid through the middle comes out clean and bread is golden brown).
Remove from oven and let cool in pan for 5-10 minutes. Remove from pan and let cool 10-20 minutes before slicing.
Any requests for future Beer Bread flavours? I just bought fresh basil!