I had forgotten how easy Beer Bread is to make - Miss Sunshine even helped me with it. While I TOTALLY love to bake, it was a nice break to make something that didn't require me to haul out all my major counter appliances!! This just required a bowl and a spoon. :-)
Disclaimer: I suppose I'm not real acquainted with different types of breads, as I'm not a big fan of them. I made this beer bread and really liked it. However, I've never had any other beer bread so I have nothing to compare it to! I hope it tastes like what it's supposed to taste like! Regardless, it's still good :-)
Original Recipe by Alton Brown
8 ounces all-purpose flour
4 ounces whole-wheat flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon chopped fresh dill (omitted by me this time)
4 1/2 ounces sharp Cheddar, grated
12 ounces cold beer, ale or stout
1 to 2 tablespoons sunflower seeds, optional
Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.
Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using.
Bake on the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant-read thermometer, about 45 to 55 minutes.
Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.
Chef’s Note: decrease salt to 1 teaspoon instead. Add shredded cheddar on top during last 5 minutes of baking, if desired.
Please click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!