Bacon Cheddar Beer Bread 3 cups all purpose flour (363 grams) 1 tablespoon baking powder 1 teaspoon salt 3 tablespoons granulated sugar 1 1/4 cup shredded cheese (I used Monterey Jack, Colby and Cheddar mixture) 1 12 ounce bottle of beer (can is fine too) 4 slices of bacon, cooked and chopped (1/4 c real bacon bits) 2 tablespoons butter, melted Preheat oven to 350°. Prepare bread pan by greasing with butter. Set aside. In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add bacon, about 3/4 of cheese and full beer into the well. Stir mixture with a spoon until combined. Pour mixture into prepared bread pan. Add remaining cheese. Drizzle with 1 tablespoon of butter. Bake for 30 minutes. Remove from oven and drizzle remaining butter over the top. Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top. Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose. Enjoy! Click here for a printable version of this recipe - The Slow Roasted Italian
Posted on: Tue, 23 Jul 2013 23:39:27 +0000
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