I love beer breads. They take minimal effort to make and have a wonderful aroma and taste that even non-beer drinkers can enjoy. Best of all, the outcome is an actual bread without having to deal with yeast and proofing. Cheese beer bread is one my favorite variations on beer bread and this time I decided to make it even better by adding bacon bits.
I sprinkled the top with cheese for an extra chewy, cheesy crust. My favorite part of the bread is definitely that crust layer. This recipe also helped me get rid of more of the cheddar cheese I have been trying to use up.
One thing I learned: you definitely need to use precooked bacon. On my first attempt a while ago, I used raw bacon and the bacon simply did not cook enough even though the bread bakes for so long. I ended up with an unappetizing loaf filled with chunks of bacon fat. Lesson learned for this one though.
The beer bread recipe is adapted from gimme some oven.
|Bacon Cheese Beer Bread|
- 3 cups all-purpose flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 5 strips of precooked bacon, diced into small chunks
- 1 bottle (12 ounces) beer
- 4 Tbsp. (half stick) butter, melted
- 1 cup of shredded cheddar cheese, plus 1/2 cup of shredded cheddar cheese for topping
- Preheat the oven to 350 degrees F. Grease a 9″ x 5″ inch loaf pan.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add in 1 cup of cheese and bacon. Using a wooden spoon, stir in the beer until just mixed.
- Spoon the batter into the pan, and pour the melted butter on top of the batter. Sprinkle the remaining 1/2 cup of cheese evenly across surface of the batter.
- Bake for 50 to 60 minutes, until a toothpick/knife inserted in the middle comes out clean.