Mrs. Regueiro's Plate: Four Cheese & Beer Bread

Thursday, October 8, 2009

Four Cheese & Beer Bread

I wanted something savory and hearty for my husband's chili that he prepared for his chili cook-off. He had saved me a bowl of soup, and I needed something to compliment the strong flavors of my savory chili. The original recipe made two large loaves of bread, so my version is cut in half. This bread is moist and cheesy, and you won't be able to stop at one slice. Also, it was easy to prepare and the smell of the chili & bread baking was intoxicating our entire house, my stomach was growling the entire time!

Four Cheese Beer Bread
Adapted from The Knead for Bread & seen on Brown Eyed Baker

3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon dry mustard
1 1/2 teaspoons Johnny's Garlic Seasoning
3/4 cup sour cream
1 cup room temperature beer
1/4 cup tomato juice
1 1/2 teaspoons worcestershire sauce
1 beaten egg
1 cup gruyere cheese, grated
1/2 cup parmesan cheese, grated finely
1 cup white cheddar cheese, grated
1/2 cup extra sharp cheddar cheese, grated

1. In a large bowl, combine the flour, baking powder, salt, dry mustard & garlic seasoning. Whisk them all together.
2. In a small bowl, add 1/2 cup of white cheddar & gruyere cheese, 1/4 cup of parmesan & sharp cheddar cheese and set aside for the topping of the bread.
3. Add the rest of the cheeses to the flour mixture. Using your fingers, mix the cheese so all of it is coated in flour.
4. In a medium bowl, combine the beer, sour cream, tomato juice, egg, and worcestershire sauce and mix. Slowly add the liquid to the dry ingredients and mix with a whisk. Do not over mix.
5. Pour the mixture into a greased 9 x 5 loaf pan and press down with a spatula. Sprinkle the reserved cheese on top of the bread.
6. Bake at 350 degrees for 50 to 55 minutes or until done. Allow to cool in the pan for 15 minutes before removing from pan. Place on wire rack to cool.

Review: Hmmmm, cheese and bread? That's a wonderful treat to enjoy and to dip into my chili. Perfect, and hearty. Take another look at it, the crusty cheese on top is perfect for chili.
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