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Cheddar Beer Bread

This is a guest post by Kristen Cain @soulstarsbakes



NOTE:

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.


1 C mix weighs approx. 125g.


BREAD TIPS:

1. Ovens vary, so bake times may need to be adjusted, however it is always best to bake the breads long enough and cover them towards the end, if they are looking dark.

2. For a softer crust, store in a plastic bag, and for a crispier crust store in a paper bag.

3. Re-crisp the crust in a 400°F oven for about 10 minutes.

4. Breads will keep 7-10 days refrigerated or frozen up to a year.


INGREDIENTS:

2 C MULTI-USE SOURDOUGH MIX (250g)

2 C Beer (1 x 355ml can)

1 C Cheddar Cheese (grated)

1 t Garlic Salt

2-3 t Parsley (fresh, minced)


DIRECTIONS:

Pre-heat your oven to 375°F. Spray or line a sheet pan.

1. Add the dry mix, most of the cheddar (save 3-4 T for later), garlic salt, and parsley to a large bowl.

2. Make a crater in the middle of the dry mix and add the beer.

3. Hold the bowl with one hand and use the fingers of your other hand to 'whisk' and combine the wet with the dry.

3. Let the dough rest a minute, then knead and squeeze the dough for 2-3 minutes. The dough will tighten up as you knead it.

4. Use damp hands to shape and smooth the loaf.

5. Score the top with a sharp knife to form a hashtag pattern.

6. Bake for 30 minutes, then add the reserved cheddar into the scores. Continue baking another 30-35 minutes until golden brown and the cheese bubbles.


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