Recipe inspiration: The Slow Roasted Italian
This bread melds a few of my favorite flavors – cheese, beer and garlic. The quick bread requires no yeast, and comes together in a snap. You can customize the recipe by using your favorite beer – a lighter beer will offer a more subtle flavor, while a more full-bodied beer will impart a deeper, nuttier flavor. It’s great fresh out of the oven with a smidge of butter, or toasted when it’s a few days old (if it lasts that long!).
3 cups of flour
3 tablespoons of sugar
1 tablespoon of baking powder
1 teaspoon of salt
1 ½ cups of shredded cheese (I used a mix of cheddar and parmesan)
2 cloves of garlic, minced
12 ounces of beer
2 tablespoons of melted butter
Optional add-ins: 2 tablespoons of chopped herbs (scallions and parsley are both great!)
1. Preheat oven to 350 degrees.
2. Combine flour, sugar, baking powder and salt. Mix to combine.
3. Add the cheese and mix to distribute evenly.
4. Make a well in the center and slowly pour in the beer. Stir the mixture until combined.
5. Pour batter into a greased bread pan and drizzle a tablespoon of the melted butter over it.
6. Bake for 30 minutes.
7. Remove from oven and pour the remaining tablespoon of butter over the loaf.
8. Put the loaf back into the oven and bake for another 25-30 minutes.
9. Remove the loaf from the oven and allow it to cool for 5 minutes. Cut around the edges and remove the loaf from the pan, placing it on a wire rack to cool completely.