We asked our brewers for some seasonal recipes which included beer. Brewer Bill shared this one for Beer and Cheese Bread but was sure to credit his Mom Sally for the original recipe:
Sally’s Beer and Cheese Bread
8 ounces Gruyere cheese ; 4 ounces shredded and 4 ounces cut into ¼ inch cubes
3 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
½ teaspoon pepper
1 330ml can of McGargles’ Fancy Frank’s Lager
4 tablespoons butter, melted
Adjust oven rack to middle position and heat oven to 375 F/190 c
Grease 9 by 5 inch loaf pan. (Important!) Or better yet use baking paper to line loaf tin.
Combine shredded and cubed cheese, flour, sugar, baking powder, salt and pepper in large bowl. Stir in beer and mix until well combined. Pour into loaf pan, spreading batter into corners. Drizzle butter evenly over top of batter. Bake until deep golden brown and toothpick inserted into center of loaf comes out clean, 45 to 50 minutes.
Cool bread in pan for 5 minutes, then turn out onto rack. (Important! Run knife around the pan to loosen…may need to use a spatula to ease out.) Cool completely and slice as desired.
Enjoy with some lovely Irish butter and a glass of our Lager!