Another easy bread that goes great with soup or chili -I sliced what was leftover and used it for some grilled sandwiches on another night. Borrowed from Dinner with Julie, shocking, I know…enjoy!
Cheddar Beer Bread
1 1/2 c. EACH, flour AND whole wheat (or spelt) flour
1 T. baking powder
3 T. sugar
1 t. salt
1 c. old cheddar, grated
1 bottle of beer, room temperature (mine was 330 mL)
about 2 T. melted butter to brush on the top
Preheat the oven to 375 and grease a 9 x 5 loaf pan. In a large bowl, whisk together both flours, the baking powder, sugar and salt, and then add the cheese and give it a stir – you want the cheese separated and coated with the flour.
Add in the whole bottle of beer and stir until it’s just combined – the batter will be lumpy! – then gently brush the top of the batter with some melted butter. Bake for 40 to 45 minutes until the top is firm to a light touch and a toothpick comes out of the middle clean. Allow it to rest in the pan for a few minutes before turning it out onto a rack to cool…this is very tasty warm with strawberry jam!