Sliced Garlic Cheddar Beer Bread

Garlic Cheddar Beer Bread | Cooking With Beer

May 15, 2014 – Ali here, from Gimme Some Oven! Warm weather has finally arrived (or is at least on the horizon), and my neighbors and friends seem to be celebrating everywhere by cracking open some nice cold beers. But when it comes to a delicious brew, why not drink and eat it too??

Without a doubt, one of my favorite uses for leftover bottles of beer is to whip up a batch of quick beer bread. And when I say quick, I mean quick. You can literally whip up the dough for a batch of beer bread in about 5 minutes and then pop it in the oven and have a warm, comforting and delicious loaf ready to go in less than an hour. It’s the perfect quick bread to enjoy year-round!

And speaking of perfect, I’m pretty sure that this garlic-cheddar beer bread is as good as it gets. Lately, I have become a big fan of the Monterrey Cerveza beer from ALDI, a pale lager which is amazing to cook with as well as drink. So I decided to give it a try in this bread, Garlic Cheddar Beer Bread in a Panalong with a generous handful of shredded extra-sharp cheddar cheese and garlic. And the result was beer bread perfection.  It’s savory, buttery, cheesy, mildly garlicky and crazy good. I made a double batch to share with some friends, and they all agreed!

I always say that when it comes to cooking with beer, you should only (please!) cook with beers that you would happily drink. And this brew from ALDI fits the bill.  It’s just as delicious in a frosted cold glass as it is as a marinade, sauces, beer cheese soup, braising liquids, and of course, the always-popular beer bread. Just be sure that your beer is room temperature for this recipe, and also keep in mind that — contrary to popular belief — only about half of the alcohol will bake out.

So pick up a 6-pack of beer at your local ALDI, and see for yourself how delicious it is to “eat” as well as drink. Enjoy!

Garlic Cheddar Beer Bread
3 cups Baker’s Corner All-Purpose Flour
2 tbsp. Baker’s Corner Granulated Sugar
1 tbsp. Baker’s Corner Baking Powder
1 tsp. Stonemill Iodized Salt
½ tsp. Stonemill Essentials Garlic Powder
2 tbsp. Berryhill Honey or Simply Nature Agave Nectar, slightly warmed
1 bottle (12 ounces) Monterrey Cerveza Beer
1 cup Happy Farms Sharp Cheddar Cheese Block, shredded
3 tbsp. Countryside Creamery Unsalted Butter, melted

Preheat the oven to 350°F.  Grease a bread pan.

In a medium bowl, whisk together the flour, sugar, baking powder, salt and garlic powder. Using a mixing spoon, stir the beer and honey into the dry ingredients until combined. Stir in the shredded cheddar until just combined. (Be careful not to over mix the dough.) Transfer the dough to the pan, and spread it out with a spoon so that it’s roughly level.

Bake for 40 minutes. Remove the pan and brush the melted butter on top of the bread. Return to the oven and bake for 10-15 more minutes, until the top is golden brown and a toothpick/knife inserted in the middle comes out clean. Let cool for at least 5 minutes. Serve warm.

Photos by Ali Ebright for Gimme Some Oven.

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