Thursday, January 20, 2011

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. 

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

  • 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.

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