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Cheesy Beer Batter Bread

There's nothing like freshly baked homemade bread. Sometimes you don't have the time, patience, or motivation, though, to work all day with yeast-based dough. That's why quick-breads are wonderful.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
2 hrs 10 mins
Servings: 10 Servings
Course: Side Dish
Cuisine: American

Ingredients

  • 2 1/2 cups all-purpose flour
  • 4 ounces Gruyere cheese, grated (about 1 cup)
  • 3 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 1/4 cups light-bodied beer
  • 5 tablespoons unsalted butter, melted and cooled, divided

Instructions

    Cup of Yum
  1. Adjust an oven rack to the middle position and preheat the oven to 375°F. Grease an 8 1/2-by-4 1/2-inch loaf pan.
  2. In a large bowl combine the flour, cheese, sugar, baking powder, salt and pepper. Stir in the beer and 4 tablespoons of the butter. Be careful not to overmix.
  3. Place the mixture into the prepared loaf pan and smooth the surface. Brush lightly with the remaining 1 tablespoon of butter. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes, rotating the loaf pan halfway through baking.
  4. Let the loaf cool in the pan for 10 minutes before turning the loaf out onto a wire rack to cool for 1 hour before serving.

Notes

  • From the Cook's Illustrated Cookbook