Awesome cheese and beer bread no kneading, no proving – easy peasy
I’m in ♥ with this bread. Like really ♥.
This is the third time I’ve made it and it’s never let me down.
Sorry for all the people who don’t drink, you do need beer – actually you could use non alcoholic beer I’ve not tried it but I think it’s worth having a go.
When I seen this recipe I liked the sound of beer and cheese together to make a bread. I had to try it, I was surprised at how quick and easy it was to make.
- 2 1/2 cups – plain flour
- 1 cup – chedder cheese
- 4 tsp – baking powder
- 1 tsp – salt
- lots of fresh cracked black pepper 🙂
- 1 – 330ml of any beer (I’m not sponsoring Heineken, I just had this bottle lying around)
- 75g – melted butter and cooled
- chilli flakes 1/2 tsp – 1tsp depending on how hot you can take it
- - two sun dried tomatoes chopped
- - couple of olives chopped
- - Jalpenos chopped
- 1. Adjust an oven rack to the middle position and preheat the oven to 190°C. Grease an 8 1/2-by-4 1/2-inch loaf tin.
- 2. First melt the butter in the microwave for 15-20 secs make sure it’s all melted and let it cool.
- 3. In a large bowl combine the flour, cheese, baking powder, salt and pepper. Stir in the beer and 4 tablespoons of the butter. Be careful not to overmix.
- 4. Place the mixture into the loaf tin and smooth the surface. Brush lightly with the remaining 1 tablespoon of butter. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes, rotating the loaf pan halfway through baking.
- 5. Let the loaf cool in the pan for 10 minutes before turning the loaf out onto a wire rack to cool.
- *I made a few minor adjustments to the recipe. I didn’t add any sugar or gruyere cheese as it’s not vegetarian. On this occasion I added jalpenos, sun dried tomatoes and olives it does change the texture slightly but not a great deal. I’m sure you can add whatever ingredients you want to have a go!
- This bread has an amazing soft texture in the inside and there is a mild taste of beer, I just love it and I’m glad I came across the recipe (thank you handle the heat, your the best) it will be one I will use time and time again.
- It’s important to let the bread cool for a while, don’t be a miss piggy and eat it straight away like I did but, but my reason was genuine, isn’t fresh warm bread the best thing? it is though isn’t it?…but with this bread it needs to settle a while so it’s easier to cut and it doesn’t crumble.
- I’m sure this bread will be a hit if you made it, enjoy.