Cheesy Beer Bread Recipe

"My weekly grandparentsdotcom Newsletter shared another recipe w/its members that I plan to make soon. They credited Meagan Micozzi, food blogger at Scarletta Bakes & author of "THE NEW SOUTHWEST COOKBOOK: Classic Flavors with a Modern Twist. Any cookbook w/the word "twist" in its title usually works for me, but it helped that she described herself as a home chef whose specialty is reinventing retro/classic baked goods w/a southwestern twist. I liked that & was already a fan of southwestern cuisine. This is 1 of the recipes in her new cookbook (The Prep Time has been estimated). ENJOY!"

Original is 12 servings

Metric US

I've Tried It

Ingredients

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3 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1 cup buttermilk
1 cup oil (vegetable oil)
1 cup beer (preferably dark Mexican lager or other dark beer)
2 cups shredded cheddar cheese (white, sharp)

Nutritional

Serving Size: 1 (110 g)
Calories 347.5
Total Fat - 22.4 g
Saturated Fat - 5.1 g
Cholesterol - 12.8 mg
Sodium - 518.9 mg
Total Carbohydrate - 26.1 g
Dietary Fiber - 0.8 g
Sugars - 1.2 g
Protein - 9.1 g
Calcium - 256.2 mg
Iron - 0.6 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Position a rack in the center of the oven (removing any higher racks) & preheat oven to 350F. Line the bottom of a 9x5x3-in loaf pan w/parchment paper, coat the sides w/cooking spray & set aside.

Step 2

Whisk the flour, baking powder, baking soda & salt together in a lrg bowl. Slowly beat in the buttermilk, vegetable oil & beer. Fold in the cheese. Place the dough in the prepared pan & smooth the top, finishing w/a vertical slash down the top of the loaf to allow for even rising.

Step 3

Bake for 45-50 min or until the loaf is puffed & golden brown on the top, the edges are peeling away slightly from the pan & the bread is baked through. Allow the loaf to cool for approx 10 min before removing from pan.