We had a lot of beer and cheese left over after a pizza party. We’re not big beer drinkers. So we googled up a recipe for beer bread with cheese and found the perfect one. This is the quick, yeast-free version. We also make a yeasted version (recipe in the pipeline).
If you end up buying a case of beer that tastes like horsep!ss (That happens a lot to us. Fortunately, the brand in the pic was quite decent), this is a good way to use it. It will give the bread just a hint of flavour, without asserting itself.
This recipe is inspired by Susan’s Beer Bread at Farmgirl Fare.
Achaar = pickle – the Indian type. Not the wimpy soggy stuff in the Subway sandwich, but the set-your-pants-on-fire type – usually, but not always, oil-based. Any chilli sauce will work.
We added some mango thokku (hot mango pickle) to give it a kick.
The recipe calls for a tablespoon of baking powder. If you want to cut down that amount, replace 1/4 cup of liquid with two egg whites beaten until really fluffy, and fold it into the batter. With the egg whites, you can probably get away with 1.5 teaspoons of baking powder.
A word about baking powder: do get a new box 3 months after you’ve opened the old one.
The dill imparts a delicate aroma and flavour to the bread.
Any grated cheese will work for this recipe. We used Gruyere. We think Smoked Gouda will be fabulous in this. Emmentaler, Cheddar, Jack, Havarti are all good.
Achaari BEER, DILL and CHEESE LOAF
Preheat the oven to 375 F with a rack in the middle. Grease a loaf pan. If using a silicone one, place it inside a metal one. The bread holds its shape better while baking.
Add to a bowl
3 cups of whole wheat pastry flour (or all purpose flour),
1 cup any grated cheese, preferably sharp (we used Gruyere)
1 tablespoon baking powder (see note above)
1 tablespoon hot pickle of your choice
** any hot sauce will work. adjust to taste.
3/4 tsp salt
2 tablespoons chopped dill (or herb of choice)
1 small clove garlic chopped
Mix them together and add
14 oz. beer (we like dark. if you only have a 12 oz bottle, add some water).
** If using all purpose flour, you may need only 12 oz.
Stir gently until the mixture is blended. Add more liquid if the mixture is too dry.
Spoon it into the loaf pan, smooth the top, brush with beaten egg (optional) for a beautiful golden glaze, and bake for 40-45 minutes.
Check by inserting a toothpick in the middle. If it comes out clean, it’s done.
Remove from the loaf pan and cool on a wire rack for 10 minutes.
… with Orange Marmalade
This bread has a short shelf-life. Refrigerate and consume within 2-3 days. That should not be a problem.
Achaari Beer, Cheese and Dill Loaf goes to dear Meeta @ What’s For Lunch Honey? for her Monthly Mingle, where the theme is Comfort Food.