Beer Cheese Bread
I was inspired by this pizza crust recipe and decided to adapt it to a foccacia-type bread.
You may remember me recently talking about the things I was taking a break from in the New Year (like wine and less coffee). Well as you can guess I WILL NOT be taking a break from butter or bread or cheese. That would just be cruel and unusual and would be instantaneous failure on my part!
Enjoy this easy recipe for any occasion and feel free to indulge tomorrow if you decide to watch the big game. As you know, I will not be watching it. I will probably take advantage of the spectacular weather that is forecasted for Denver tomorrow – mid 50s and lots of sunshine.
Beer Cheese Bread
serves 3 to 4 people
3 1/2 c. all-purpose flour
2 t. active dry yeast
1 t. salt
2 T. olive oil
12 oz. warm Beer (I used Guinness)
2 1/4 c. shredded cheese of your choice, I used a pizza blend (3/4 c. reserved for top)
Combine all ingredients together except the beer and cheese into the bowl of stand mixer fitted with the paddle attachment (or mix by hand). Slowly add in the beer while mixing on low-speed. Add cheese except reserve. Mix until combined and forming a ball but don’t mix too long.
Pat into an olive oil greased 9 x 13 glass dish and let rise for about an hour. Pre-heat oven to 450 degrees Fahrenheit. Top with reserved cheese and bake for about 15 to 20 minutes or until golden brown. Let cool for about 30 minutes and then cut into strips or squares and serve.
Note: The Guinness added a bit more sharpness than I was expecting. Next time I would probably use a brown ale or lager as the original recipe suggested. I cut the salt back from the original recipe and I think that was a good move. I thought a tablespoon of salt seemed a bit much.February 2, 2013
This entry was posted in appetizers, baking, breads, brunch, quick and easy and tagged bread, cheese, olive oil, pizza crust, super bowl, Super Bowl XLVII, TV snack.
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