Garlic Cheddar Beer Bread

So, getting rid of my leavening for the Days of Unleavened Bread is generally a very easy thing.  I get rid of my baking powder, baking soda, and yeast, and that’s pretty much all she wrote.  But this year at the last minute I found a brand-new bag of self-rising flour hiding under a pile of dry goods.

Yes, I could have just thrown it away (it’s like $2), but that felt weird, so I looked up recipes that would use it in large quantities.  I saw several crazy easy recipes for beer bread, and was instantly sold.

It’s beer, sugar, and self-rising flour.  It literally doesn’t get easier than that.  I added garlic, parsley, and cheddar because—duh.

Throw some melted butter on the top in the last few minutes of cooking, and you have a yeasty, cheesy, moist, dense treat.

How to make an easy garlic cheddar beer bread

Preheat the oven to 350 degrees F.

Stir the flour, sugar, garlic powder, and parsley/herbs together.  Add a handful of cheddar.

Pour the beer in and stir just enough so you have a rough, shaggy dough.  Mine was a little dry so I ended up adding about a quarter-cup of buttermilk to get it to be a super thick dough, without visible pockets of flour.

Dump the dough into a lightly greased loaf pan.  Bake for 45 minutes, then pour the melted butter over the top and bake for another 10-15 minutes.

Cool and remove from pan, serve warm.

This got totally devoured at work the next morning.  Apparently even morning garlic breath isn’t enough to put people off 🙂

Other quick breads you’ll love:

• Caramelized Onion, Spinach, & Olive Oil Quick Bread
• Quick 1-Hour French Bread
• Traditional Irish Brown Bread
• Easy Basic Beer Bread
• Oatmeal Brown Soda Bread

Garlic Cheddar Beer Bread

• 3 cups self rising flour
• 1/2 cup sugar
• 12 ounce bottle or can of beer (I used Negro Modelo)
• 1/2 to 1 teaspoon of garlic powder
• 1 tablespoon of dried parsley, or chopped fresh herbs
• 1/2 cup of shredded sharp cheddar
• Topping:  2 tablespoons of melted butter

1. Preheat the oven to 350 degrees F.
2. Stir the flour, sugar, garlic powder, parsley/herbs, and cheddar together.
3. Add the beer and stir just enough to become a rough, shaggy dough.  Mine was a little dry so I ended up adding about a quarter-cup of buttermilk to get it to be a super thick dough, without visible pockets of flour.
4. Dump into a lightly greased loaf pan
5. Bake for 45 minutes.
6. Pour the melted butter over the top and bake for another 10-15 minutes.
7. Cool and remove from pan, serve warm.