Beer Cheese Bread

Beer Cheese Bread

4 c sifted flour

1 T baking powder 

1 T salt

2 T garlic powder + more for top

2 T Italian seasoning + more for top

1 1/4 C sharp cheddar crumbles, 

     divided

Tall beer, room temp (I used 

     Budweiser because it’s what I had 

     on hand for making pizza dough)

1 c COLD butter

• PH oven to 375°. Grease loaf pan. I used my long, sandwich bread pan, so add probably 10-20 mins to baking time if using a regular loaf pan. 

• Mix together dry ingredients with silicone spatula. 

• Pour in beer; mix with spatula just until combined and no dry mixture remains. Add 1 c cheese until incorporated. Do NOT overmix. 

• Spoon batter into prepared pan, even out if needed. 

• Cut butter into thick slices, ~1 T and space evenly on top of batter. Sprinkle with remaining cheese and then extra garlic powder and Italian seasoning. 

• Place pan in oven and bake ~1 hour; I start checking every 5 minutes at 45 minutes. 

• Top should be golden brown with a slightly moist (but not doughy) center. 

• Cool at least 10 mins before slicing with a serrated knife…. Or you’ll have a hack job like mine… we couldn’t wait. We were hungry.

If you slice thinly, you can use this for sandwiches.