So for Thanksgiving 2017 I was asked to bring my Molasses Rye Bread to dinner, and was certainly more than happy to do so… It takes a little while to rise, however, and I was getting bored in the kitchen waiting for it. Sure, I could have found something else to do with my morning, but I was in the mood to cook. So I took a gander through my pantry and fridge and decided that I’d like to try my hand at another bread (you can never have too much bread at Thanksgiving dinner), a Cheddar Beer Bread. I’ve never made it before, but I have to say I was pretty darn happy with the results, and so were my family and friends!
3c All Purpose Flour
1tbsp Baking Powder
1tbsp Granulated White Sugar
1tsp Ground Black Pepper
1/2tsp Dried Thyme
1/2tsp Ground Mustard
2c Shredded Sharp Cheddar Cheese
3tbsp Unsalted Butter, melted & cooled
12oz Beer (I used a Belgian Ale), room temperature
Preheat your oven to 350F.
Combine everything but the beer and butter in a mixing bowl. Add the beer and 2tbsp of the melted butter (set aside the remaining 1tbsp) and mix until your dough is formed. It will be slightly tacky. Transfer the dough into a greased 9×5″ loaf pan. Bake for 25 minutes at 350F. Brush the top of the loaf with the leftover 1tbsp of melted butter, then bake for an additional 20 minutes at 350F. Poke the center of the loaf with a toothpick. If it comes out clean then you’re good to go, if not then continue to bake, rechecking every 2-3 minutes.
Allow the bread to rest in the pan at room temperature for about 10 minutes before removing, then you’re ready to serve. Slather some butter on there and enjoy!