Beer and Cheddar Bread

Ingredients

3 cups Flour
1 Tbsp Baking powder
1 tsp Salt
1 tsp Garlic powder
2 Tbsp Sugar
12 oz Beer (lager or amber)
2 ¼ cups Cheddar cheese

Instructions

Preheat the oven to 350° F.
Mix all ingredients in a metal bowl except beer and cheddar.
Stir in beer and fold in the cheddar.
Form the dough into a log.
Place on a greased cookie sheet.
Bake for 50-55 minutes.
Insert a toothpick. If it’s dry, the bread is done.
Let cool ten minutes before slicing.

This is a quick bread recipe that uses baking powder rather than yeast. As far as I know, there isn’t a baking powder shortage in grocery stores.

There’s a yeast shortage, but I’ve taken care of that by growing my own yeast in a large number of sanitary fish tanks. I should have enough yeast to fill a thimble in three months. Just Kidding.

I made this bread nine years ago at Basil’s to compliment a chili recipe developed by Kenneth Fields. It’s perfect with chili but also goes well with creamy soups like potato and cajun stews like gumbo.

Try to use a lager or amber for the beer. A dark stout, gose, or light beer will not work well with this bread. Also, avoid heavily spiced or flavored beers.

Something like pumpkin spice pilsner or artichoke ale should be set aside for your friends who lost their taste buds from a tragic Pop rocks and Pepsi incident.