Father’s Day is right around the corner, so I figured it’d be pretty appropriate to put some beer in today’s recipe. Also, I absolutely love, love, LOVE beer bread, so I can really find no excuse to keep this recipe from you any longer. It’s one of my favorite beer bread variations because 1) it’s beer bread, 2) it has tons of cheese 3) it’s beer bread WITH cheese. Do you see what I’m getting at here?
Aside from my love of beer bread, I also love cheeeessse. Warm, melty, gooey cheese like you get oozing out of mozzarella sticks and grilled cheese sandwiches. In fact, I just like cheese melted period. When I cook with cheese, I tend to go heavy-handed with it, which is why I try to avoid cooking with cheese at all; things could get dangerous, if you know what I mean.
Unfortunately – or fortunately, who am I kidding?! – certain things just call for cheese and it can’t be avoided. Apparently, beer bread is one of those certain things, because when you add a heapful of sharp cheese and a handful of fresh chives to beer bread, it just gets even more awesome than it already is.
This beer bread is hearty, chewy, and a little sweet, just like I like it. The cheese and chives add another layer of flavor that sort of just melds in and makes the bread doubly delicious. I almost feel like I’m getting all gourmet here combining sweet and savory flavors, but really, it’s beer bread. It’s not gourmet, it’s just really, really good. It takes about 10 minutes to whip together TOPS, and it’s one of my favorite breads ever. I’m pretty, totally sure all the dads out there will love it.
Sharp cheese and fresh chives add another dimension to the classic beer bread - a savory twist to a slightly sweeter loaf.
- 6 3/8 ounces (1 1/2 cups, spoon and level) whole wheat flour
- 6 3/8 ounces (1 1/2 cups, spoon and level) bread flour
- 1 3/4 ounces (1/4 cup) granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 4 7/8 ounces (1 1/2 cups) shredded hard cheese (like aged cheddar)
- 3/4 ounce (1/2 cup) minced fresh chives
- 2 ounces (1/4 cup) butter, divided
- one 12 ounce bottle beer
- Preheat oven to 350ºF. Grease a 9" x 5" loaf pan with cooking spray.
- In a large bowl, whisk together the whole wheat flour, bread flour, sugar, baking powder, and salt until evenly combined. Whisk in the shredded cheddar and minced chives until evenly dispersed. Melt 1 ounce (2 tablespoons) butter and add to the dry ingredients along with the beer. Fold in just until all ingredients are evenly combined; be careful not to overmix.
- Transfer batter to prepared pan and spread out, filling pan to corners and smoothing out top of batter in an even layer. Melt the remaining 1 ounce (2 tablespoons) butter and brush over the surface of the batter (or just tilt the pan around to spread the butter overtop). Bake in the preheated oven for 45-50 minutes, until a toothpick inserted into the center of the loaf comes out clean. Cool bread in pan for 10-15 minutes, and then move to a wire rack to cool completely. Store in an airtight plastic bag or wrapped in plastic wrap. Serve slices microwaved or toasted.
Recipe Adapted From this Beer Bread
What are your plans for Father’s Day? Are you making something for your dad, or helping your kids make something for theirs? Do you have any Father’s Day traditions? We’ve always just spent time with my dad – no real traditions for us other than that!