Sunday, November 16, 2014
I have been flagging and saving beer cheese bread recipes for years now, but have shockingly never made any. Well when I saw this one (in a King Arthur Flour catalog, where else?), and noticed that there were only 4 ingredients, I ripped it out and made it three days later….about time!
As I usually do the first time, I followed the recipe exactly. As such, the bread is good. But I can definitely make this better. First of all, I think ½” chunks of cheese are way too big. I’m going with ¼” next time for more even distribution. Also, this could use a little kick – I’m thinking some chopped pickled jalapeno. I ate this at room temperature the first time and it was good, but I highly recommend toasting it. The edges get a little crispy and the cheese gets nice and soft – mmm, mmm. Bread and cheese? That always hits the spot.
4 cups Self-Rising Flour (I always add an extra pinch of baking powder)
¾ cup Vermont Cheese Powder
8 oz sharp cheddar cheese (I used extra sharp, but it was a little harsh – I’ll use medium next time. Asiago or Gruyere could be good too.)
2 cups beer – nothing too intense, perhaps a lager
½ cup additional cheddar cheese, shredded, for the topping.
Preheat oven to 375º. Lightly grease a 9” to 10” round deep, lidded Dutch oven or bread crock.
In a large bowl, stir together the flour, cheese powder, and cubed cheese. Add the beer, stirring until no dry spots of flour remain.
Pour the batter into the Dutch oven or crock and smooth the surface. Sprinkle with the shredded cheese, cover and bake for about 40 minutes, or until golden brown on top and a digital thermometer inserted in the middle reads at least 190º.
Remove from oven and let rest for 10 minutes. Turn out onto rack. Serve warm or at room temperature (or sliced and toasted in the oven!).