I've spent the last few weeks lamenting how the South has largely missed a winter season this year. I mean it's not like I'm wanting arctic breezes and a blizzard, but come on Mother Nature give us a chill worthy of making some hot chocolate & wearing my thick coat! Evidently the good Lord heard my pleas, because I got my wish; this weekend was bitterly cold & windy. And we loved it!
So Saturday morning, I woke up with an urge to warm the house by making some homemade bread. Not just any bread though, Jeff's favorite: easy, cheesy beer bread. I had already planned on finally trying out Rebecca's Rather Good Chili and this Chocolate Souffle Pie from The Peche for lunch. Both were sublime, by the way! But nothing goes better with a hot bowl of tex-mex chili than crusty bread. The best part? No yeast. Just beer. Amen.
- 3 cups all-purpose flour
- 1 TB sugar
- 1 tsp salt
- 1 TB baking powder (fresh)
- 2 TB chopped fresh dill (or 2 tsp dried)
- 1 cup finely grated extra sharp cheddar cheese
- 12 oz beer (good craft beer, not the cheap stuff)
- Preheat your oven to 375 degrees. In a large mixing bowl, combine the flour, sugar, salt, baking powder, dill and cheese. Stir to combine.
- Slowly add in the beer and start stirring until fully combined. Prepare to get a mini arm workout, the batter gets thick pretty quickly.
- Pour the batter into an 8-inch loaf pan. Bake at 375 for 45 minutes or until a toothpick inserted into the center of the loaf comes out clean. Slather a slice with butter & die happy!
See how ridiculously easy that is? You have to try this recipe. The beer adds such a rich flavor, and I can't stress enough just how awesome it is to make bread without dealing with yeast! Oh and just a tip - this beer bread makes for amazing grilled and panini sandwiches too. Hope y'all give it a try & love it like we do!
Mangia Mangia y'all!