bread / Cheese / Savory

Cheese Beer Bread

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I can still remember the first time I had beer… I was 10 years old and very angry. Over what exactly, I can’t remember. But I suspect it had something to do with my parents, which explains the beer. You see, our fridge was always stocked with cans of beer (well, stout to be precise). And I must have learnt from watching too many local Chinese dramas that big people drowned their sorrows by drinking beer. So in a bid to quench my young fury and spite my parents, I did what would similarly invoke theirs… steal their beer! I snuck into the kitchen that quiet afternoon, pulled open the tab of a can of stout, and took a sip over the kitchen sink. ‘Ewwwww…. YUCK!’ I thought as I spat it out, ‘this is the worst thing I’ve ever drunk in my life!’ Why did I even think this vile black liquid would soothe my sorrow and make me feel better?!? I felt stupid and chucked the whole can down the rubbish chute before anyone noticed my little misdoing.

Two decades later, beer is still not my poison of choice. But if I have to, I prefer white beer like Hoegaarden or fruit beer from Taiwan. Recently, I was introduced to French beer Kronenbourg Blanc 1664 at a party and my palate immediately approved of its sweet, fruity, slightly citrusy flavours. So much so that I was inspired to bake with it when I had a few bottles of it left over after the long weekend.

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One of the few beers I approve of! ๐Ÿ™‚

I knew I could make bread with beer, and my nose told me that the citrusy floral notes from the beer would go well with thyme. So I decided to create a cheese and thyme beer bread. This recipe doesn’t require any additional yeast, which means no waiting around for fermenting and proofing (YESSS!) Just mix everything together, pan it and bake! You’ll find this quick bread tasty on its own or as the perfect accompaniment to a bowl of soup. And as the French say, bon appetit!

Cheese Beer Bread
Yields: One 8″ loaf pan

300g flour
3 tbsp baking powder
1 tsp salt
2 tbsp sugar
300ml wheat beer (I used Kronenbourg Blanc)
1 tsp dried thyme
1 cup shredded cheese (cheddar, gruyere, etc)
1/4 cup melted butter

Topping:
1/4 cup shredded cheese
1/4 cup melted butter

1. Preheat oven to 375F / 190C. Grease loaf pan.

2. Sift together the flour, baking powder, salt, sugar and dried thyme. Add shredded cheese and toss to combine well.

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Disperse the cheese well in the flour mixture before adding the liquid to get a well-combined mixture later

3. Stir in beer and 1/4 cup of melted butter. Mix well.

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Oooh bubbly… Peter Reinhart once said bread is solid beer!

4. Pour mixture into greased loaf pan. Sprinkle cheese over top and drizzle melted butter over.

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The butter and cheese is what gives it a nice crispy cheesy crust, skip it if you wanna cut the calories.

5. Bake at 375F / 190C for about 45 minutes, or until skewer inserted in the middle comes out clean.

6. Cool on wire rack, and then enjoy with a bowl of soup or on it’s own!

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p.s. I’m proud to announce thatย fait maisonย is one of the finalists in the Singapore Blog Awards 2013 ‘Best Cooking Blog’ category! If you’ve enjoyed reading and cooking with my blog, pls support me by votingย here. Thank you for your unending support! I really appreciate all of you! ๐Ÿ™‚

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