Last week at this time, we were still wearing shorts and running the air conditioner.
Over the weekend, I was pulling out my flannel pajamas and getting ready to put the electric blanket on the bed. Later this week, it’s supposed to be back up in the 70’s.
Kansas weather is a bit fickle.
But as we were sitting in the football stadium Saturday afternoon (freezing!), all I could think about was eating a steaming hot bowl of soup.
Yeah, I know, this is not a soup recipe. But along with soup, I love a thick slice of bread. Homemade bread is even better. The problem is that I’m not much of a bread baker.
What that really means is that I don’t have the patience for waiting for dough to rise, kneading it, allowing it to rise some more, and then waiting for it to bake. I want something that I can prepare and get to my pie-hole in under an hour.
To be honest, I’m not a beer drinker. But I love, love, love beer bread, and if you haven’t made it at home yourself, you really should. This takes about 5 minutes to mix up and 45 minutes in the oven. Smear it with a little stone ground mustard and pile it with some cold cuts, and you have a quick and easy game-day snack.
Or serve it alongside a bowl of soup or stew for a hearty meal.
What I love about beer bread is that you can totally change up your add ins: it takes just a few basic ingredients–flour, sugar, salt, baking powder, baking soda and beer (you can use non-alcoholic if you prefer)–but the rest is up to you! Bacon and cheddar, anyone? Maybe sausage, jalapeño and cheese?
If you use self-rising flour, you can get away with even fewer ingredients (just flour, sugar, and beer)–but I rarely have self-rising flour on hand.
This is a no-fail recipe: minimal kitchen input for maximum flavor output. Seriously–warm bread, straight from the oven in under an hour?
You’ve got to make this happen. Trust me, you’ll be so glad you did.
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 tablespoon dill seeds
- 1 teaspoon salt
- 1 teaspoon dried dill
- 3/4 teaspoon baking soda
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 12-ounce can beer
- 3 tablespoons butter, melted
- Preheat oven to 350. Spray the bottom and sides of a 9x5x3 inch loaf pan with nonstick cooking spray and set aside.
- In a large bowl, stir together dry ingredients. Add in cheddar and Monterey Jack cheeses, tossing lightly to coat. Stir in the beer until combined (batter will be thick). Spoon into your loaf pan, and drizzle melted butter on top.
- Bake for about 45 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes in pan on a wire rack; then remove bread from pan to cool completely
from Better Homes and Gardens Tailgating Issue, Fall 2011
Have a great Monday!!