Thursday, November 21, 2013

Cheddar Onion and Beer Bread

One of my all time favorite smells is that of freshly baking bread.  The warm, delectable aroma somehow just seems to escape from the oven and finds a way to seductively creep around from room to room.  And even though I'm not allowed to eat bread, at least for now, that doesn't stop me from baking a loaf for others.  I'm always up for trying new recipes too, but I definitely have my personal favorite; which happens to be apple bread.  However, knowing that I need to stay away from the empty carbs, I've been trying to experiment by incorporating ingredients that I'm not necessarily a big fan of, like beer.

This particular cheddar onion and beer bread is so simple to make, and honestly only takes about 2 minutes to throw together.  The hardest part of the whole process is being patient and waiting for the bread to bake; especially once that wonderful scent  of baking bread fills up your home.

Cheddar Onion Beer Bread
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3 cups all-purpose flour
1 TBSP. baking powder
½ tsp. salt
¼ cup granulated sugar
1 cup sharp cheddar cheese, shredded
2 green onions, thinly sliced
12 oz. beer (use your favorite)
Dash of cayenne pepper
¼ cup butter, melted

Preheat oven to 375 degrees, and spray a loaf pan with a non-stick cooking spray; set aside.

In a large bowl, combine the flour, baking powder, salt, sugar, cheese, onions, and cayenne pepper.  Whisk together until combined.  Now, slowly pour the beer into the flour mixture, and with as few stirs as possible, mix until the flour is moistened.  (The dough will be lumpy in appearance)

Pour the dough into the prepared loaf pan and evenly distribute the melted butter on top.  Once ready, place the pan into the oven and let bake for 50 minutes.

When the bread is done baking, remove the pan from the oven and let cool on a wire rack for 10-15 minutes.  Now, extract the bread from the pan and let cool completely.  Enjoy!

Source: Slightly adapted from Shugary Sweets


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