Bacon Cheddar Beer Bread
The Slow Roasted Italian
I am always on the look out for an easy bread. Especially one made with bacon, cheddar and beer. I have tried a couple of other recipes, but they came out heavy and not very tasty. This one from “The Slow Roasted Italian” is the best one so far.
3 cups for all purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons granulated sugar
1 1/4 cup shredded cheese (I used Cheddar and some Gruyere)
1 12 oz bottle of beer
6-8 slices of Circle B Ranch Hickory Smoked bacon, cooked and chopped
2 tablespoons of butter, melted.
Preheat over to 350 degrees. Prepare a 9 by 5 pan by greasing with butter. I used Baking Spray and it worked fine.
In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center of the flour mixture. Add bacon, 3/4 of the cheese and all the beer into the well. Stir mixture with a spoon until combine.
Pour mixture into prepared bread pan. Add remaining cheese and drizzle with 1 tablespoon of butter. Bake for 30 minutes. remove from oven and drizzle remaining butter over the top. Bake for the additional 20-25 minutes or until browned on top and loaf thumps when you tap the top.
Remove to a wire rack and allow to cool for 5 minutes. remove from pan and allow to cool on the wire rack.