Ask me what I would take onto a deserted island if I could only have one food and you’ll get the same answer every single time. Hot fresh bread. Sourdough, french, pumpernickel, rye, I don’t discriminate. If it’s fresh from the oven, a shmear of butter across the slice, I’ll bite without question.
Bread isn’t really what I would call a “quick” recipe. It takes time to rise, time to punch out, and time to roll into the perfect loaf. Let’s face it, sometimes we just don’t have that kind of time. Ok, who am I kidding, on a weeknight I never have that kind of time. It doesn’t make me crave bread any less though, so I decided to concoct a quick weeknight recipe for those evenings when you want a slice of “fresh from the oven” sustenance but don’t have the time to put forth all the love and care that typically is required to get the desired result.
This recipe uses baking powder in place of yeast to allow for an instant lift while cooking, therefore eliminating all the time required for rising and punching. But wait, there’s more. You didn’t think I’d actually stop there did you? I wanted to give my loaf a little flavor kick so I snuck in a couple glugs of beer and a heaping handful of cheese.
Welcome back to the weeknight rotation my butter loving friend. You’ve been sorely missed.
Let’s cook up a loaf, shall we?
Start out by combining a few liquid ingredients together, some beer (yum), butter (yum), and eggs together. Set that to the side for a quick moment and drop a few select dry ingredients into a new bowl.
Combine them together and, using the dough hook on your mixer, slowly add the dry to the wet. Finish by adding in the cheese and whirling the mixture until just combined. You’ll be left with a dough that is somewhat sticky.
Pull the dough out and form it into a greased up bread pan. Making your hands slightly damp will help to keep the dough from sticking to you. See those fabulous cheese pieces hiding in there?
All that’s left now is to bake it in the oven for about an hour, bring it out and serve up some seriously scrumptious weeknight beer bread.
I’ve officially got my island food. All I need now is my bathing suit and a plane ticket to Tahiti. Anyone care to join me?
Weeknight Beer Cheese Bread
Yield: 1 Loaf
Total Time: 1 hour 20 min
6 Oz. Beer
4 Tbsp Melted Butter
2 1/4 Cups Flour
1 tsp Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Cayenne
1/4 tsp Salt
1/2 Cup Shredded Pepper Jack Cheese
Mix together the beer, butter, and egg.
In a separate bowl combine the the flour, sugar, baking powder, baking soda, cayenne, and salt.
Using a dough hook on your mixer, add the dry to the wet and form into a dough. The dough will be a touch sticky.
Add in the cheese and spin until mixed.
Grease a bread pan and spread the dough in.
Bake in a 350 degree oven for 60 minutes.