Mom's Beer-Battered Cheese Bread

Name: Mom's Beer-Battered Cheese Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 8 oz gruyere cheese, 4 ounces shredded and 4 ounces cut into 1/4 inch cubes; 3 c all purpose flour; 3 Tbsp sugar; 4 tsp baking powder; 1 1/2 tsp salt; 1/2 tsp pepper; 12 oz light-bodied beer, such as budweiser; 4 Tbsp unsalted butter, melted

By Fran Murray
@franmurray

Mark loves this bread with beef stew or meatloaf.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

8 oz

gruyere cheese, 4 ounces shredded and 4 ounces cut into 1/4 inch cubes
3 c

all purpose flour
3 Tbsp

sugar
4 tsp

baking powder
1 1/2 tsp

salt
1/2 tsp

pepper
12 oz

light-bodied beer, such as budweiser
4 Tbsp

unsalted butter, melted
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How to Make Mom's Beer-Battered Cheese Bread

Step-by-Step

Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9x5-inch loaf pan.
Combine shredded and cubed cheese, flour, sugar, baking powder, salt and pepper in large bowl. Stir in beer and mix until well combined. Pour into loaf pan, spreading batter to corners. Drizzle melted butter evenly over top of batter.
Bake until deep golden brown and toothpick inserted into center of loaf comes out clean, 45 to 50 minutes. Cool bread in pan for 5 minutes, then turn out onto rack. Cool completely and slice as desired. (Although this bread can be kept in an airtight container at room temperature for up to 3 days, after the second day the bread is best toasted.)
Beer-Batter Bread with Smoked Gouda and Bacon: substitute 8 ounces smoked Gouda for Gruyere. Stir 8 slices bacon, cooked until crisp and crumbled, into bowl with cheese.
Beer-Battered Bread with Cheddar and Jalapeno: substitute 8 ounces extra-sharp cheddar for Gruyere. Stir 2 seeded and minced jalapeno chilies into bowl with cheese.