A crusty loaf of bread flavored with sharp cheese and rich dark beer is always a hit for rounding out a meal or delivering to a man cave near you. Slice off a thick piece and use it to sop up the rest of your green chile stew, or simply toast and top with butter in the morning or at snack time. Even as flavorful bookends for a sandwich, you’ll find this bread to be quite versatile, and quite in demand. I recommend shredding the cheese right off of the block; sharp white cheddar has a lovely bite that works perfectly in this bread, and shredding by hand ensures maximum and even melting.
Recipes from The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi, reprinted courtesy of Hippocrene Books, Inc.
|3 cups all-purpose flour||1 cup vegetable oil|
|2 teaspoons baking powder||1 cup beer (preferably dark Mexican lager or other dark beer)|
|1 teaspoon salt||2 cups shredded cheddar cheese|
|1 cup buttermilk|
Position a rack in the center of the oven, removing any higher racks, and preheat oven to 350°F.
Line the bottom of a 9x5x3-inch loaf pan with parchment paper, coat the sides with cooking spray and set aside.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Slowly beat in the buttermilk, vegetable oil, and beer. Fold in the cheese. Place the dough in the prepared pan and smooth the top, finishing with a vertical slash down the top of the loaf to allow for even rising.
Bake for 45 to 50 minutes or until the loaf is puffed and golden brown on the top, the edges are peeling away slightly from the pan, and the bread is baked through. Allow the loaf to cool for approximately 10 minutes before removing from pan.
YIELD: One 9x5-inch loaf
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