Cheddar Beer Bread

Wondermill and grains

beer bread loaf and slice

I love experimenting with bread and beer bread is one of my favorites. Add some cheddar and this bread is almost a meal.
Actually, it goes well with an acid base soup like tomato. Hmm. It is January here in PA. Cheddar Beer Bread, tomato soup and a cold draft sounds good to me.

A few easy steps and I’ll have a great meal. Start with fresh milled flour thanks to WonderMill.

Wondermill grinds wheat.

Gather my ingredients.

beer bread ingredients

Remember to slowly add the beer.
slowly add beer

put the batter in the pan and level.

bread in loaf pan

Patience, Cindy, patience. Let it cool in the pan a few minutes.

cool beer bread in pan 10 minutes

Cooled completely and ready to slice and enjoy. Excuse me, dinner’s ready!

beer bread loaf and slice
(recipe adapted from girlichef)
Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup kamut flour
  • 2 Tablespoons Turbinado sugar
  • 1 teaspoon salt
  • 1 Tablespoon baking powdwer
  • 1 cup shredded cheddar cheese
  • 1 12-ounce dark beer, at room temperature
  • 1 egg beaten with water for egg wash

Procedure

Preheat oven to 375.
Combine flours, sugar, salt, baking powder and cheese in large bowl.

Pour beer in a steady stream while stirring mixture to make a thick batter.

Scrape batter into a well greased and floured loaf pan. Level the batter.

Brush the loaf top with egg wash.

Place on center rack of oven and back until center registers 200 degrees, top of the loaf is nicely browned. This bread is a little on the dense side, so don’t rely on a “hollow” sound alone. Average bake time is 45 minutes.

Let the loaf cool in the pan on a wire rack about 10 minutes before removing it. A denser bread uses the extra time in the pan to finish baking so the center is not gummy. When ready, turn bread out onto the wire rack to finish cooling. Resist cutting the bread until cooled. Cutting hot bread releases too much moisture.

 

Cheddar Beer Bread
 
Author:
Recipe type: bread
 
Ingredients
  • 2 cups all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup kamut flour
  • 2 Tablespoons Turbinado sugar
  • 1 teaspoon salt
  • 1 Tablespoon baking powdwer
  • 1 cup shredded cheddar cheese
  • 1 12-ounce dark beer, at room temperature
  • 1 egg beaten with water for egg wash
Instructions
  1. Preheat oven to 375.
  2. Combine flours, sugar, salt, baking powder and cheese in large bowl.
  3. Pour beer in a steady stream while stirring mixture to make a thick batter.
  4. Scrape batter into a well greased and floured loaf pan. Level the batter.
  5. Brush the loaf top with egg wash.
  6. Place on center rack of oven and back until center registers 200 degrees, top of the loaf is nicely browned. This bread is a little on the dense side, so don't rely on a "hollow" sound alone. Average bake time is 45 minutes.
  7. Let the loaf cool in the pan on a wire rack about 10 minutes before removing it. A denser bread uses the extra time in the pan to finish baking so the center is not gummy. When ready, turn bread out onto the wire rack to finish cooling. Resist cutting the bread until cooled. Cutting hot bread releases too much moisture.

About Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. I first heard about the WonderMill and the Grain Mill Wagon Challenge through a food blogging group. Everyone had very positive experiences with their mills. The idea of grinding my own flour at home sounded too good to be true. When my WonderMill arrived, I immediately went shopping at a local health food/general store and bought spelt, winter wheat, soy, groats, lentils, barley and kasha. The WonderMill produced velvety soft flour; warm and ready to use in a matter of seconds. I made whole grain crackers, linguine, soy milk, lentil flour brownies and beer bread for starters. Now that the challenge is over, I plan to continue enjoying my WonderMill for years to come.
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