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Beer and Cheddar Bread
PAIR WITH
Smoky San Marzano Tomato Soup
(PAGE 34)
Lighter Broccoli and Cheese Soup
(PAGE 38)
The cheesy, yeasty flavor of this savory quick bread isn’t from yeast, but rather from extra-sharp Cheddar cheese, Dijon mustard, and craft beer (choose your favorite citrusy, hoppy pale ale). It’s probably more accurate to call this “Cheddar and beer bread”; the ample cheese in and on top of the bread melts and becomes enticingly crisp around the edges. The recipe makes two smallish loaves, which bake in 30 minutes, rather than one big loaf that would require an hour. You can also use the batter for savory muffins. This bread is best if it’s not piping hot; in fact, the flavor improves with age, and it’s wonderful toasted
.
MAKES
2
LOAVES
OR
12
MUFFINS
SERVES
6 TO 8
ACTIVE TIME
10
MINUTES
TOTAL TIME
40
MINUTES
1
1
/
2
cups [210 g] all-purpose flour
1
1
/
2
cups [210 g] white whole-wheat flour
3 Tbsp sugar
1 Tbsp baking powder
1 tsp sea salt
12 oz [354 ml] hoppy craft ale
2 Tbsp Dijon mustard
1
/
4
cup [7 g] minced chives or green onion
1
1
/
2
cups [120 g] grated sharp Cheddar cheese
1.
Preheat the oven to 350°F [180°C].
Coat two 4-by-8-in [10-by-20-cm] loaf pans or a standard twelve-well muffin tin with nonstick cooking spray.
2.
In a large bowl, whisk together both flours, the sugar, baking powder, and salt.
In a small bowl, whisk together the beer, mustard, and chives.
Add the beer mixture to the flour mixture.
Add
1
/
2
cup [40 g] of the cheese and blend the batter with a rubber spatula until just combined.
Do not overmix or the breads will be tough.
3.
Divide the batter among the prepared loaf pans (the batter will fill the loaf pans less than halfway) or muffin wells and sprinkle the remaining 1 cup [80 g] of cheese on top.
Bake until the breads or muffins are golden brown and a skewer inserted into the center comes out clean, 30 to 35 minutes for loaves, and 20 to 25 minutes for muffins.
Let cool on a cooling rack for 10 minutes before removing them from the pans.
4.
Serve the loaves or muffins warm or at room temperature.
GET AHEAD:
Store tightly wrapped in foil in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, defrost overnight. Slice and toast the bread until crusty and warm, about 6 minutes in a toaster or about 3 minutes per side under a broiler, or about 10 minutes in a moderate oven for muffins.