Beer-Cheese Bread

 

So you need a side to go with your Baked Potato Soup? This Beer-Cheese Bread was awesome with it. My mom and I loved this bread. This is definitely the best bread that I have ever made at home. I will be making this all fall to go with our soup and chili. 

Basic Beer-Cheese Bread

Ingredients:
1 tablespoon olive oil
1/2 cup chopped yellow onion
1/4 teaspoon ground black pepper
1 garlic clove, minced
13.5 ounces all-purpose flour (about 3 cups)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese
1 (12 ounce) bottle lager-style beer (I used Miller Lite)
Cooking spray
2 tablespoon melted butter, divided

1. Preheat over to 375 degrees.

2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirrings occasionally. Stir in pepper and garlic; cook 1 minute.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in the center of the bowl. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist. Don’t over stir.

4. Spoon batter into a 9 x 5 inch loaf pan that has been coated with cooking spray. Drizzle 1 tablespoon of butter over the batter. Cook at 375 degrees for 35 minutes. Drizzle other tablespoon of butter over batter. Bake another 25 minutes or until the bread is a deep golden brown and a toothpick inserted into the middle comes out clean. Cool five minutes in pan on a wire rack, then remove the bread from the pan. Cool completely before slicing. 

Notes: This recipe is from the November 2008 issue of Cooking Light, which is a great issue. It’s filled with lots of great recipes for Thanksgiving.