This allowed me to make both sweet and savory contributions to the unbelievably delicious spread at Danielle's fancy grown up house. For Seattle, I would make White Mocha Caramel Frappuccino cupcakes, and for Denver, I'd rely on Coors, the only thing more synonymous with the Mile High City than snow, to make a super savory and hearty Cheddar Beer Bread.
Double Cheddar Beer Bread
Adapted from Food.com
Servings: 1 Loaf
Time: 70 minutes
|Cheddar: It's Grate!|
3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 cup sugar
1 12 oz can beer (I used Coors Original in honor of Denver)
2 cups assorted Cheddar (I used Irish and Aged English), grated
1/4 cup melted butter
- Preheat the oven to 375 F.
- Whisk the flour, baking powder, salt, sugar and beer together in a large bowl.
- Stir in you cheeses.
- Pour in to a greased (use a little of the melted butter) 9"x5" loaf pan.
- Top with additional cheese and the melted butter.
- Bake for 50-60 minutes or until nicely golden brown.
|And then your apartment will smell like cheddar and beer, and you will know what true happiness is.|
|By the time I realized I needed a pic of the inside of the bread, this was all that was left.|
|I'm sorry to have let my dad down by not using his beloved silver bullets, but how was I supposed to pass up the fancy commemorative bottles?|