PBG Recipe: Cheesy Beer Quick Bread

I love the idea of making my own bread.  I don't like the idea of having to mix it, rise it, knead it, rise it again, then bake it.  I like the instant gratification of quick breads.  No need for yeast reactions and waiting for warm gooey dough to double in size.  I came across a version of this recipe and tweaked it a little to my taste.  It is a dense and moist bread.  It would be perfect with a bowl of warm, spicy chili on a cold evening. 

Ingredients

2 cups all purpose flour

1 cup whole wheat flour

1/3 cup packed brown sugar

4 1/2 teaspoons baking powder

1 teaspoon salt

2 garlic cloves, crushed and minced

A sprinkle of rosemary and chives (you decide how much you want)

1 cup shredded sharp cheddar

12 ounce bottle or can of beer (you decide what kind and be sure to save yourself a sip at the bottom of the bottle)

2 tablespoons olive oil

Directions

• Preheat oven to 350 degrees.
• Prepare a loaf pan with cooking spray.
• In a large bowl, whisk together flours, sugar, baking powder, salt, garlic and herbs. Add cheese and whisk to combine.
• Slowly add beer to dry ingredients and stir until just combined. Dough should be thick.
• Knead dough a couple of times until it comes together.
• Place dough in prepared loaf pan and pour oil over top evenly.
• Bake 55-60 minutes or until a wooden toothpick inserted in the center of the bread comes out clean.