The story on local food and drink

Cheesy Beer Bread

After watching countless others post on social media about their home cooking adventures during COVID-19, I decided to jump on the bandwagon.
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Recipe and photos submitted by Jessica Armitage, Recipe by Heather Perine

After watching countless others post on social media about their home cooking adventures during COVID-19, I decided to jump on the bandwagon. Lucky for me, my cousin (originally from the FLX) recently put out her own cookbook – Beginner’s Baking Bible – so I am working my way through it, using seasonal ingredients where I can. For me, food is a great way to bring others together to share love and joy, and nothing makes that food taste better than the fresh, local ingredients found in our area. For this recipe, I used Shire Ale from Hopshire Farm & Brewery in Freeville, as well as Mature British Cheddar Cheese from Muranda Cheese Company in Waterloo. This bread is great by itself, or especially good with a big slab of melty butter.

Makes 1 (8 ½ by 4 ½ inch) loaf.
Prep Time: 20 Minutes
Cook Time: 50 Minutes


Ingredients:

2 ½ cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/8 tsp ground pepper
1 cup shredded Cheddar cheese
1 cup shredded Parmesan cheese
1 cup beer
½ cup buttermilk
3 tbsp unsalted butter, melted and cooled
1 large egg, room temp
8 ½ by 4 ½ inch loaf pan

Recipe:
1. Preheat oven to 350°F. Butter and flour the loaf pan or lightly coat it with cooking spray.

2. In the medium bowl, combine the dry ingredients (Flour, Baking Powder, Salt, and Pepper) and then stir in the cheeses.

3. In a large bowl, combine the wet ingredients (Beer, Buttermilk, Butter, and Egg). Whisk until combined.

4. Add the dry ingredients to the wet ingredients with a rubber spatula until just combined.

5. Pour the mixture into the prepared loaf pan and bake the dough for 45 to 50 minutes. Periodically check the bread with a toothpick inserted into the center of the Bread. If it comes out clean and the top of the bread is golden brown, you are done! Remove pan and set it on a wire rack or oven mitt to cool.

Substitutions:
Seltzer Water instead of Beer
Sour Cream or Greek Yogurt instead of Buttermilk
½ Tbsp of Lemon Juice or Vinegar with ½ cup of Milk instead of Buttermilk

Jessica Armitage is a life-long resident of the Finger Lakes, where she lives with her husband and two dogs. Find more of her work at Armitage Photography.

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