Ever since we moved to Dallas, my taste buds have done some changing.
While I once was a wino who enjoyed sampling all kinds of vino, I’m all about beer now. All kinds of beer, not just my usual standbys, and should you swing by our home at any point during the week, you’d be delighted to learn we keep a variety of brews on hand. Granted, a lot of them are leftovers from our last party, especially since we always end up with the same amount of beer we started with because our friends bring their favorite beers, then leave some behind, soooo…
What’s a girl to do with all this beer?
(The answer to this question is not drink it all in a small amount of time.)
The answer? Make beer bread, of course.
This recipe is similar to the first one I shared here, though it calls for different spices and cheese. Heck, you can even make it without the cheese, and you can use any beer you have on hand.
Here’s how you can make your own:
- 1 cup unbleached all-purpose flour
- 2 cups whole wheat pastry flour
- 1 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon Herbs de Provence
- 1½ teaspoons dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup extra sharp cheddar cheese
- 18 oz. beer (your choice! whatever's in the fridge...)
- Heat the oven to 375°.
- Combine the flour, sugar, baking powder, salt, Herbs de Provence, thyme, rosemary, onion powder, garlic powder and cheddar cheese in a large mixing bowl.
- Slowly stir in the beer and mix just until combined.
- Spread the batter in a greased 8-inch loaf pan.
- Bake until golden brown and a toothpick stuck in the center comes out clean, about 60 minutes.
- Cool in the pan on a wire rack for 10 minutes.
- Remove from the pan, and cool 10 more minutes.
- Serve warm or at room temperature.
Are you a beer person? A wine person? A mixed drink person? Or none of the above?