Seasoned Cheddar Beer Bread
A hint of chili powder accents the Cheddar Cheese beautifully in this delectable quick bread. The perfect accompaniment to homemade soups, chili and stew. The beer provides a bit of tang while keeping the bread moist. I put a slice in the toaster this morning. Yum! Pre heat oven to 375 degrees. Grease a 9x5 inch loaf pan
Servings: 10 slices
Ingredients
- 1-3/4 cup all-purpose flour
- 1 cup whole wheat flour
- 1 Tbsp baking powder
- 1-1/2 tsp kosher salt
- 1 tsp sugar
- 1 tsp chili powder
- 1 cup coarsely shredded cheddar cheese
- 12 oz can beer I used a "light" beer
- 1-2 tsp sesame seeds
Instructions
- In a large bowl, stir together the flours, baking powder, salt, sugar, and chili powder.
- Stir in the shredded cheddar cheese. Then slowly pour in the beer while stirring with a spatula. Stir just until the ingredients are well combined.
- Spoon the batter into the prepared pan and smooth the top. Sprinkle the sesame seeds over the bread.
- Bake for 45 to 50 minutes or until a skewer inserted in the middle comes out clean. (You'll notice the hole in the top of my bread? I got a little over aggressive with that skewer!)
- Remove to a wire rack and cool for 10 minutes, then remove from the pan. Cool another 15 minutes before slicing. Enjoy with a nice pat of butter.
- Here's another look at the texture of this delicious cheese bread.
