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.
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 🙂
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
- Preheat the oven to 350 degrees F.
- Stir the flour, sugar, garlic powder, parsley/herbs, and cheddar together.
- 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.
- Dump into a lightly greased loaf pan
- Bake for 45 minutes.
- Pour the melted butter over the top and bake for another 10-15 minutes.
- Cool and remove from pan, serve warm.