I am not a baker. Not by far. I have made my friend Veronica’s beer bread a few times and have baked a few other things. Baking is not my favorite though, it intimidates me! All that measuring and stuff…lol 😉 This was very close to Veronica’s recipe (which is wonderful) so I thought I would give it a shot.
I’m certainly glad I did because it was really good. My husband ate almost the entire loaf, so that in itself is praise-worthy! He is usually not a fan of much I make. Weird man.
You don’t need a stand mixer to make this either. I don’t own one so I am happy when I find a recipe, for baking, that doesn’t require one. I have enough kitchen gadgets and because of my lack of baking, will not purchase a mixer. Though if anyone wants to send me one I will not complain 😉 I tease!
Let’s get baking…
Bacon Cheddar Beer Bread
3 c. all-purpose flour
1 T. baking powder
1 t. salt
3 T. sugar
1 c. shredded sharp cheddar cheese
1 (12 oz.) bottle or can of beer
4 slices of bacon, cook and crumbled (or 1/4 c. real bacon bits)
2 T. melted butter
Preheat oven to 350 degrees. Prepare bread pan by greasing with butter or spraying with Pam. Set aside.
Bake for 30 minutes. Remove from oven and drizzle with remaining tablespoon of melted butter over the top. Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.
Slightly adapted from here.
*Notes: You can use any cheese that you prefer, monterey jack, colby or a mixture. When I drizzled the last tablespoon of butter on top, I also sprinkled a little sea salt on it. This made it almost taste like a cheesy pretzel bread…yum!! Have a great day!