City Palate

The Wine and Beer Issue - May June 2017

Cheddar Beer Bread
Cheddar_Beer_Bread

May/June 2017

by Julie Van Rosendaal

This is a classic recipe – almost vintage, since it was huge in the ‘80s. It needs to make a comeback as that last-minute loaf to stir together and serve alongside soups, stews and chili (all made with beer, of course).

3 c. all-purpose flour

1 T. baking powder

3 T. sugar

1 t. salt

1 c. grated aged cheddar cheese

1 bottle beer, at room temperature

1/4 c. melted butter, or canola or olive oil

Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the cheese and toss to combine. Add the beer all at once, mixing as little as possible, just until blended; the batter should be lumpy. Pour the batter into a 9x5-inch loaf pan that’s been sprayed with nonstick spray, and brush the top with the melted butter or oil. Bake in the oven for 40-45 minutes, or until a skewer poked into the middle comes out clean. Turn out onto a rack to cool.


Rice Grains and Pastas