This Cheesy Herb Beer Bread kicks your plain old beer bread up a few notches! This recipe consists of 3 steps: dump, stir and bake!
I have two simple but life-changing tid-bits for you today. 1) Cheese in your beer bread. 2) Grating a block of cheese with no grater.
For the first life-changing moment: I have made just the plain and simple beer bread for several years and lived in ignorant bliss. While regular beer bread is delicious, especially lathered in butter, this cheesy herb beer bread really makes me question if there are other life decisions that I should be reviewing. You can tell from the picture that there is literally cheese oozing out of this bread.
Second life-changing moment: when you realize that you can shred/grate your block of cheese with a blender instead of by hand. Am I the only one that hates grating a block of cheese? The only benefit of grating your own cheese with a grater is that you get a short bicep work out while you are sawing away on that block of cheese.
But with a blender? You literally throw chunks of the cheese block into the blender and pulse.
The one side note that I have about blending your cheese is that it will come out as small chunks/balls instead of neat little strings. I personally see no issue with this but just to make you aware.
While she didn’t actually get to taste any of this delicious cheesy herb beer bread, Emmy could not help but get as close as she could to the finished product. Or maybe she is wondering why I am sitting on top of the kitchen counter.. Light angles Emmy, it is all about the light angles!
Without further adieu, on to the Cheesy Herb Beer Bread details!
|Cheesy Herb Beer Bread|| |
- 3 cups All-Purpose Flour
- 2 tbsp Sugar
- 1 tbsp Baking Powder
- 2 tsp salt
- 1 tbsp basil leaves
- 1 tsp thyme
- 2 cloves garlic, minced
- 2 tbsp butter
- 3 tbsp honey
- 1-12oz bottle of your favorite beer
- 1 cup cheddar cheese, shredded
- ½ cup unsalted butter, melted
- Preheat the oven to 350 degrees Fahrenheit.
- Add 2 tbsp butter to small skillet.
- Once melted, add minced garlic. Cook for one minute, while stirring continuously. Do not let garlic get brown or harden as it will taste burned.
- Add cooked garlic to a large mixing bowl. Add the flour, sugar, baking powder, salt, basil leaves and thyme.
- Whisk until it is mixed up.
- Using a mixing spoon, stir the beer and honey into the flour mixture.
- Stir only until there are no visible chunks of dry flour.
- Stir in the cheddar cheese. Again, just stir until combined. (The bread won't rise correctly if you over mix the batter)
- Grease a bread/loaf pan.
- Dump the dough into the greased pan. Spread the dough out with a spoon so that it is basically level.
- Bake for 45 minutes.
- Remove the pan and dump the melted butter over the top. Sprinkle approximately 1 tbsp each of the basil and thyme over the melted butter.
- Return the pan to the oven and bake for 10-15 minutes (until a toothpick or knife inserted in the middle comes out clean).
- Let cool for 5 minutes.