Friday, August 13, 2010

Beer Batter Bread

I spent yesterday evening floating around the pool in the company of a friend, Trixie. Happily, Trixie and her son, Frederick were passing through Newnan on their return trip to Atlanta after helping Trixie's stepdaughter settle in her new dorm room.

After righting the world, swapping stories on our favorite photo editing software-our conversation turned to food. Trixie shared an easy bread recipe that she favors-a beer batter bread. It sounded so easy . . . there was nothing to even write down. Three simple ingredients!

I baked a loaf of the beer batter bread today and loved the ease of the recipe. I added a few of my own embellishments and popped in the oven for a quick 45 minutes at 375 degrees. My intent was to see if it might make a nice breakfast toast served with our popular Black Raspberry Preserves for guests of our bed and breakfast!

I was not disappointed. The texture was dense, the yeasty flavor enhanced with a scant 1/8 cup of mixed grated cheese and topped with a little grated cheese and sesame seed. Of course waiting for it to cool was the hardest part of the recipe.

Cheese Beer Batter Bread

2 cups of self-rising flour
10 oz of beer
1 tsp baking powder
1/8 cup cheddar and parmesan cheese mixed
pinch of sugar

2 tbsp unsalted butter (to grease loaf pan)
1 tbsp olive oil
sesame seed and grated cheddar cheese

Mix the first four ingredients in a large bowl and pour into a loaf pan with two tablespoons of unsalted butter
Bake at 375 degrees for 45 minutes. Remove from oven and cool. Brush top of loaf with olive oil and grate a small amount of cheddar cheese as loaf continues to cool. Sprinkle with sesame seed.

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