Recipe: Mozza and Apricot Beer BreadAuthor: DaisyChubb | Filed under: Recipes
Okay, in our household – we love all breads. And with our new breadmaker, our bread fetish will be satisfied. But honestly beer bread is our bread of choice. If you have never eaten or made beer bread, please heed the following warning:
Warning: Beer Bread is dense, thick, aromatic, sweet, tastes like beer and doesn’t have a long shelf life. If any of these aspects don’t float your boat – don’t try this recipe. However, if you like beer and a bread so dense you can eat it (and it alone) for a hearty supper, or dipped in chowder or toasted the next morning – try this recipe!
First of all – this is a NO YEAST, NO RISE, NO PROBLEM dough. It has few ingredients and so so freaking easy.
I’ll be honest, the only “Apricot” flavour in this recipe comes from this Apricot Beer. It’s a light wheat ale – you can use any light beer (not ‘lite’, but pale). The reason we’re not using a dark beer for this recipe is to let the mozza cheese have a presence (don’t worry dark beer lovers – there will be more beer bread recipes in the future). What I really wanted for this bread was to slather it with butter and apricot jam when it was done. I didn’t have any, but it would have been awesome.
The recipe is my own in a way – it’s come from much experimentation from many different recipes online – I’ve finally got it the way I want it. Hope you like it too
Some tips and tricks for this recipe : you want chunks of cheese. If you grate the cheese, it melts and hides in the bread, and you don’t have these lovely cheese bits that I prefer. So use the big side of the grater – it’s WAY quicker and you get perfect sized chunklettes. You could also cut it into chunks, but I’m too lazy for that. Also – I mix in the cheese with the wet ingredients. I’ve tried making the dough and then mixing in the cheese (or bacon, or walnuts, or whatever you want to add to your bread) and it did NOT work well. It was actually kind of impossible, and I ended up with a dry bread that was over-mixed – so I recommend throwing the cheese in with the wet stuff real quick.
Pro tip: get a friend, lover or pet to do the mixing for you so you can take a well earned break.
1/2 cup brown sugar
12 oz Apricot beer (one can or bottle, but you’re allowed to have a few sips)
3/4 cup grated (large hole) or cubed Mozza cheese (or more if you want!)
1/4 tsp salt
1 tsp baking powder
2 1/2 – 3 cups flour
2 tbsp melted butter or margarine
Extra cheese for the top of the bread
Preheat oven to 375 degrees F. Lightly grease a 9×5 loaf pan.
In large bowl, mix brown sugar and beer until smooth. It’ll be foamy and divine. Now add cheese, salt and any spices or herbs you think might work. I added a tiny pinch of Jamaican Jerk Seasoning, but this is optional. Give a quick stir just to get everything wet.
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. You don’t want the dough to be hard and covered in flour, but you do want it to stick together. A little. Use your best judgment!
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. This is the time to lay on extra cheese slices or grated cheese on top. Stick it in the oven for another 10 minutes (or until a butter knife slid through the middle comes out clean).
Remove from oven and let cool in pan for 5-10 minutes. Remove from pan and let cool 10-20 minutes before slicing (if you can wait that long!)
Throw on some fresh cracked pepper if you’re feeling brave. Enjoy lovers. This is heaven.
Okay I can’t help it, aren’t these pictures just gorgeous? Oh glorious inebriation!