3 cups all-pupose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons granulated sugar 1/2 cup shredded Cheddar cheese 1 (12-ounce) can or bottle of beer 4 tablespoons unsalted butter, melted
In a large bowl, combine the flour, baking powder, salt, sugar, cheese, and beer; stir to blend the ingredients. Pour the mixture into a greased 8 x 5-inch loaf pan. Set the pan aside for 15 to 20 minutes. (The dough will not rise, this just allows the beer to ferment, as yeast would in regular bread.)
Preheat the oven to 350 degrees F.
Pour the melted butter over the top of the bread dough in the pan. Bake for 1 hour. Allow the bread to cool for 10 to 15 minutes before removing it from the pan.
This Rachael Ray nonstick bakeware set features heavy gauge steel construction with rolled-rim bake pan edges. Oven safe to 450 degrees F, the nonstick bakeware set includes all the essential bake pan shapes for everything from cake making to cookie making to roasting and more.
When you add beer to bread ingredients, the beer's yeast content reacts with the baking powder and starches in the flour, causing the dough to ferment, as yeast would in regualr bread. The choice of beer is yours ... just keep in mind that the flavor of the beer will translate to the bread. Beer bread is very easy to make and it goes well with dips and spreads, as an addition to a charcuterie board or alongside soups or stews.