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A rolled up screen projector
Course: Breads
Keyword: Baking, Beer Bread, Breakfast, Brunch, Sides

Beer Bread

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 10 to 12 servings
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  • 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
  • 4 1/2 ounces sharp cheddar cheese, grated
  • 12 fluid ounces cold beer, ale or stout
  • 1 to 2 tablespoons sunflower seeds, optional

Specialized Hardware

  • 9-by-5-inch loaf pan
  • Digital instant-read thermometer
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 10 to 12 servings

Procedure

  • Heat oven to 375ºF. Coat the inside of a 9-by-5-inch loaf pan with 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 210ºF on a digital instant-read thermometer, 45 to 55 minutes.
  • Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a wire rack to cool for 10 to 15 minutes before slicing and serving.
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