Monday, October 3, 2011

Beer Bread

I decided since we were having chili that beer bread would taste wonderful with it. I was not wrong. :)! I had some onions left over from something else that were already cooked and I chopped them up and threw them in, that's what you see but you aren't sure what it is because it's not in the recipe. It's not in the recipe for a reason. But! This bread was really good and moist. There's also some cheese in it, shredded of course. I used Colby Jack because that's what I had but you could always use cheddar or another type if you prefer. The link for the title goes to the original recipe that I adapted. 
Happy Baking!


1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup packed brown sugar
3/4 cup shredded cheese
1 (12 fluid ounce) can or bottle beer

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt, brown sugar and cheese. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
3. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

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