Makes 6-8 servings
Below are
three variations, including Apple, Cheddar, and Rosemary Beer Bread
pictured above.
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
1 (12-ounce) bottle beer, preferably dark, such as porter or stout (don't use light beer)
1. Preheat oven to 400 degrees F. Coat and 8-by-4-inch or 9-by-5-inch loaf pan with cooking spray.
2. In a large bowl, stir together all ingredients. Pour into pan. Bake
40-45 minutes, or until top is golden broan and a toothpick inserted
into the center comes out clean. Cool on a rack 10 minutes before
removing from pan. Cool completely.
Variations:
Cheddar-Dill Beer Bread:
Stir 1 cup shredded sharp Cheddar cheese and 1/2 cup chopped fresh dill (or 1-2 tablespoons dried dill) into the batter.
Caramelized Onion-Cheddar-Sage Bread:
1 medium yellow onion, thinly sliced. In a large skillet over
medium-low heat, warm 1 tablespoon olive oil. Add onions, and cook 5
minutes, or until lightly browned. Sprinkle with 1 teaspoon sugar.
Reduce heat to low, and cook 12-15 minutes, or until dark and
caramelized. Stir into batter along with 1 cup shredded sharp Cheddar
cheese and 1 tablespoon finely chopped fresh sage, about 4-5 leaves.
Apple, Cheddar, and Rosemary Beer Bread:
1 medium crisp, slightly sweet apple, such as Fuji or Braeburn, peeled
and diced. In a large skillet over medium-low heat, warm 2 teaspoons
olive oil. Add apples, and cook 3 minutes until just softened and
lightly browned. Stir into batter along with 1 cup shredded sharp
Cheddar cheese and 1 1/2-2 tablespoons finely chopped fresh rosemary or
2-3 teaspoons dried rosemary).
- Susan Russo