Beer Bread

Beer bread is a versitile “quick bread” that can be made with any kind of beer, but a I find a dark stout is the most bang for your buck. Feel free to substitute any herbs you have on hand. Fresh or dried, cheese or no cheese, you cant go wrong! Slather slices in salted butter or tart jam, it also slices and freezes well for toast.

Ingredients

2 1/2 C All Purpose Flour

1 TBL Baking Powder

1 tsp Baking Soda 

1/2 tsp Salt

1 TBL Rosemary

2 tsp Thyme 

1/4 C Chives (divided)

1 C Cheddar, Gruyere or Parmesan Cheese 

12 oz Beer, (stout is delightful)

Method

1) Preheat oven to 375 and grease a loaf pan with butter.

2) In a large bowl, mix flour, powder, soda, salt, herbs, chives (reserve 1 TBL) and cheese.

3) Slowly pour beer into the flour mixture, and with a rubber spatula, gently fold into a batter trying not to knock out all of the bubbles.

4) Pour into the pan and sprinkle remaining chives and perhaps some extra cheese on top. Bake 55-60 minutes until set. Allow to cool before removing and slicing.

Enjoy with some pepper jam or dipped into soup!