At the beginning of September, I was starting to panic - I hadn't cooked very much and I was running out of completed recipes for the blog. At the same time, things were just plain busy - and beans on toast was for dinner.
That afternoon, before starting dinner, I saw a recipe that inspired me to make a change to dinner plans - and bake... sort of. Food Floozie had just wrote about a buttery beer bread covered in cheese. Not wanting to completely duplicate her efforts, I switched things around a bit. I used olive oil instead of butter, and not nearly as much cheese (read: I ran out of cheese).
By the time I got the bread into the oven, neighbours dropped by to invite us to supper - so the bread ended up being a yummy pre-dinner snack (and part of my lunch for the following day!).
The final result was great - warm, dense, soft, and it still had a cheese and onion-y goodness to it. I imagine it wasn't as rich or tasty as the Food Floozie's, tho.
Beer Bread with Cheese in Cast Iron
1 small onion, chopped
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp red pepper flakes
1 cup whole wheat flour
2 cups white flour
1 tbsp baking powder
1 12-ounce bottle of beer
4 oz Cheddar cheese, shredded
- Preheat oven to 350-degrees.
- Heat oil in a 9-inch cast-iron pan and add the onion, garlic, salt, and red pepper flakes, Fry until the onions are translucent.
- Whisk together the flours and baking powder in a large bowl and stir in the onion and garlic mixture.
- Continue to mix while slowly stirring in the beer.
- stir in the cheese and transfer the mixture back into the pan.
- Bake for 30-35 minutes, until a tester inserted into the centre of the bread comes out clean. Let rest for at least 15 minutes before slicing.
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wow, very new kind of bread for me. I mean I know you add alcohol in cakes, but never knew about bread, but then again I am totally new to baking.ReplyDelete
That sounds very creative and a good appetizer snack. Did you cook that right in the cast iron skillet?ReplyDelete
@priya: I think it's actually the fact that it's beer in particular that makes the difference in this bread, since beer is made with yeast.ReplyDelete
That being said, I might use self-rising flour next time, or at least let the dough rise a bit before baking it next time. It barely rose at all.
@suzi: yes, I baked it right in the pan.
Very new to this recipe! Yes there are times when we face the "bloggers block" dont we?ReplyDelete
Cheese + beer always sounds like a winner to me!ReplyDelete
what nice bread look delicious! gloria from http://canelakitchen.blogspot.comReplyDelete
always looking for a beer bread since DH is a homebrewer. Thanks for linking up!ReplyDelete
I love baking bread right in the cast iron pan!ReplyDelete