Beer, Gouda, Cheese & Bacon Quick Bread
May 19, 2019
"Beer. Bacon. Cheese. All the important food groups are covered in this effortless quick-bread recipe, which requires no kneading or rising time."
- Serving Size: 1 (60.8 g)
- Calories 153.5
- Total Fat - 3.9 g
- Saturated Fat - 1.6 g
- Cholesterol - 9.1 mg
- Sodium - 133.1 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 3 g
- Sugars - 1.7 g
- Protein - 7.4 g
- Calcium - 75 mg
- Iron - 1.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Preheat the oven to 350 degrees F (175 degrees C).
Crumple up a sheet of greaseproof paper and use it to line a 9 x 5 inch loaf pan. Set aside until later.
Cook the bacon in a skillet over a medium-high heat until cooked-through.
Remove from the skillet and drain on clean paper towels.
Sift the flour into a large mixing bowl.
Add the sugar and stir in 3/4 cup of the Gouda cheese.
Pour in the Dutch beer and stir until the mixture forms a stiff batter.
Fold the bacon through the beer batter.
Spoon the batter into the prepared loaf pan and bake on the middle shelf of the preheated oven for 30 minutes, or until well-risen and golden brown.
Remove the bread from the oven, top with the remaining Gouda cheese and continue to bake for another 10 minutes.
The bread should sound hollow when tapped on the bottom.
Leave the bread to cool in the loaf pan for 5 minutes. Turn out and leave to cool on a wire cooling rack.
TIP: It is important to line the bread pan, because it prevents the cheese from melting into the sides of the pan, which would otherwise make it difficult to turn out the loaf. If you don't have any greaseproof paper, simply grease the pan with butter and sprinkle it with cornmeal before spooning in the dough.
Tips & Variations
No special items needed.