I know St Patty’s Day is a memory but I had to share this bread I made. Typically I only make corned beef and cabbage on St Patty’s Day but I will continue to make this bread all year round. I love serving it with spinach dip although it is great eaten warm with a nice pat of butter on it.
You really can vary this recipe. This time I made it with white flour but you can use whole wheat or half whole wheat and half white flour. Any type of cheese can be used and dried herbs are great added to the batter.
This is a recipe where you should use your favorite beer that you would usually drink. I don’t like to admit this but I used Miller Lite. Miller Lite is not a favorite of mine but we had some leftover from a party and it worked fine. Next time, I would love to try a fancy ale to see how it changes the flavor of the bread.
The cuteness factor got the better of me and I used my mini loaf pan. I made three loaves but this can be baked as one big loaf also. Just add about 15 to 20 minutes more of baking time.
- 3 cups white flour
- 1 TBS baking powder
- ½ tsp salt
- 12 ounces beer
- ¼ cup honey
- 2 cups sharp cheddar cheese, divided (reserve ½ cup for top of bread)
- Preheat oven to 350 degrees. In a large bowl combine the flour, baking powder and salt. Mix well. Stir in the beer, honey and 1½ cup of cheddar cheese. Combine the sticky mixture. Pour the batter into 3 lightly greased small loaf pans. Sprinkle with the remaining half a cup of cheese. Bake for about 35 to 45 minutes or until toothpick stuck in the middle comes out clean. Cool for at least 15 minutes before removing from the pan. Cool for another 10 minutes on a wire rack before serving.