Best 2 Basic Beer Cheese Bread Recipes

BASIC BEER-CHEESE BREAD RECIPE

Steps:

• Step 1 Preheat oven to 375°. Step 2 Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute. Step 3 Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist. Step 4 Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. Step 5 Apple-Cheddar Beer Bread: Substitute 1/2 cup minced shallots for onion. Place 1/2 cup shredded peeled Gala apple in paper towels; squeeze until barely moist. Cook shallots and apple in oil over medium heat for 7 minutes. Substitute 1 cup shredded extrasharp white cheddar cheese for Monterey Jack. Substitute 1 (12-ounce) bottle hard cider for lager. Yield: 16 servings (serving size: 1 slice) Step 6 Manchego-Jalapeño Beer Bread: Substitute 1/4 cup thinly sliced green onions and 1/4 cup finely chopped jalapeño pepper for onion; cook over medium heat for 3 minutes. Substitute 1 cup (4 ounces) shredded Manchego cheese for Monterey Jack cheese. Substitute 1 (12-ounce) bottle Mexican beer (such as Dos Equis) for lager-style beer. Yield: 16 servings (serving size: 1 slice). Step 7 Sopressata-Asiago Beer Bread: Substitute 1/2 cup minced shallots and 2 tablespoons chopped green onions for onion. Substitute 3/4 cup (3 ounces) shredded Asiago cheese for Monterey Jack cheese. Substitute 1 (12-ounce) bottle Italian lager beer (such as Peroni) for lager-style beer. Stir 2 ounces finely chopped Sopressata salami into batter. Yield: 16 servings (serving size: 1 slice).

BASIC BEER-CHEESE BREAD

Steps:

• 1. Preheat oven to 375. 2. Heat oil in a small skillet over medium-low heat. Add onion to pan, cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stirring with a whisk, make a well in center of mixture. Add onion mixture, cheese and beer to flour mixture, stirring just until moist. 4. Spoon batter into a 9x5-inch loaf pan coated with cooking spray. Drizzle remaining 1 Tbs butter over batter. Bake at 375 for 35 minutes. Drizzle remaining 1 Tbs butter over better. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sopressata-Asiago Beer Bread; Substitute 1/2 cup minced shallots and 2 Tbs chopped green onions for onion. Substitute 3/4 c (3 oz) shredded Asiago cheese for Monterey-Jack cheese. Substitute 1 (12 oz) bottle Italian lager beer (such as Peroni) for lager-style beer. Stir 2 oz finely chopped Sopressata salami into batter. Or Manchego-Jalapeno Beer Bread: Substitute 1/4 c thinly sliced green onions and 1/4 c finely chopped jalapeno pepper for onion; cook over medium heat for 2 minutes. Substitute 1 cup (4 oz) shredded Manchego cheese for Monterey Jack cheese. Substitute 1 (12 oz) bottle Mexican beer (such as Dos Equis) for lager-style beer.