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Beer Bread
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 10 to 12 servings
Photo by Lynne Calamia
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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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