Not only do I call the spouse at work so that he knows I’m thinking of him while he’s away, I also bake him Beer Cheese Bread.
Okay, sure, the first time I made this he didn’t even get any. I couldn’t help it. I meant to just slice off one piece for myself and suddenly I looked down and realized that there were just a few stray crumbs left on the counter. So, of course, I bent over and licked them right up.
Yeah. This bread is just that good.
Serve it with soup or use it to make grilled cheese. Your mind will officially be blown.
Looking for other bread recipes? Thisblueberry breadis very popular with my other readers. My personal favorite bread recipe isbanana bread.
Beer cheese bread recipe
The recipe below calls for baking this bread in 2 8×4 inch loaf pans, but I used 5 mini loaf pans for the pictured loaves. I had grand plans to wrap these up pretty and share them with family and friends. Once again, I accidentally ate them all myself.
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12ouncesbeerany kind, but I love Fat Tire Amber Ale
12ouncesVelveeta
2tablespoonssugar
1tablespoonsalt
2tablespoonsunsalted butter
5cupsbread flour
2packetsrapid-rise yeast
8ouncescheddar cheesecut into small cubes
Instructions
In a large pot over medium heat, stir together the beer, Velveeta, sugar, salt, and butter until just melted.
Remove from the heat and allow to cool until it's just warm - around 110 degrees. Too hot and it will kill the yeast, too cold and your bread won't rise! Stir occasionally as it's cooling to keep the cheese incorporated and to help speed up the cooling process.
In the bowl of your stand mixer fitted with the dough hook, combine 2 cups of the bread flour and the 2 packets of rapid rise yeast.
Pour the warm beer mixture into the flour and yeast and turn your mixer until low speed and gradually add the remaining flour until the dough is a shaggy and cleans the sides of the bowl.
Turn mixer to medium and knead dough for 5 minutes.
Pour the cubed cheddar cheese into the mixer and allow it to incorporate into the bread dough.
Remove the dough from the mixer and grab any stray cheese cubes from the bottom of your mixing bowl and poke them throughout the dough.
Place dough in a greased bowl and allow to rise in a warm place until doubled - about an hour, but sometimes a bit more.
Punch the dough down and separate into two equal balls.
Place one ball of dough on a floured surface and press into a rectangle shape about 10x6 inches.
Cut the dough into three long strips, leaving 1/2 inch intact at the top of the rectangle. Braid the dough and tuck the ends under.
Repeat with second ball of dough.
Spray two 8x4 loaf pans with cooking spray and place the loaves inside.
Return to a warm spot and let rise again, about 1/4 inch above the pan.
Bake for 350 degrees for 35-40 minutes, tenting the top with foil for the final 10-15 minutes of baking time.
Use room temperature beer: This helps the bread rise and creates a better texture than cold beer. Don't over-mix: After adding the beer to the dry ingredients, mix enough until just incorporated and nothing more. Overworking the dough will create a very dense loaf.
Don't Overmix. Overmixing the batter can cause the bread to turn out tough or crumbly. Stir gently and stop as soon as the flour disappears (and any mix-ins are incorporated).
There could be couple of reasons why your beer bread turned out tough. Too much flour can cause the bread to be too dense and hard. Another reason could be that you stirred the batter too much.
Lighter beers, such as lagers, ales and pilsners, will give your bread a lighter color, and mild taste that just about everyone loves. Darker beers like stouts and porters make a darker-colored loaf and have a stronger beer flavor. Hoppy beers like IPAs will give your bread a more bitter taste.
Pro tip: As a good rule of thumb, keep in mind that whatever type of beer you use, the flavor will come through in your fresh-baked bread. Darker beer, like stouts and porters, will produce bread with more robust, pronounced flavors. Likewise, a blonde ale or pilsner will make a milder, lighter loaf.
Think brisket, chicken, ribs, steaks, pork loin – all pair wonderfully with a slice of beer bread. When you're trying to keep it lighter, pair beer bread with your favorite salad. We highly recommend Caesar salad!
For example, fats like butter or oil can help keep moisture in, while sugars will help to caramelize on the outside and create a golden crust. These ingredients can also play an essential role in keeping your bread moist when added in smaller quantities.
If your bread has a sour, yeasty flavour and smells of alcohol then you have either used too much yeast.or you may have use stale yeast or creamed fresh yeast with sugar.
Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.
Keep in mind, the alcohol evaporates in the baking process, so it is safe for the kids to enjoy as well. Add in cheese if you like, it's not necessary, but it is delicious. Drizzling butter on top helps it have a nice crust. This beer bread comes together in less than 5 minutes and bakes in less than an hour!
Remember that baking soda is stronger than baking powder, so you'll want to use a quarter of the amount of baking soda as powder. So if the recipe calls for 1 tsp. baking powder, use ¼ tsp. baking soda.
Can You Use Something Other Than Beer in Beer Bread? Absolutely! Almost any carbonated or noncarbonated beverage can be used, including water, soda pop, milk or buttermilk, fruit juice and even creamed corn! In general substitute 12 fluid ounces of whatever liquid you choose in place of beer.
According to the U.S. Department of Agriculture (USDA), baked or simmered dishes that contain alcohol will retain 40% of the original amount after 15 minutes of cooking, 35% after 30 minutes and 25% after an hour. But there's no point at which all of the alcohol disappears.
Shouldn't I just buy warm beer if I have a long drive home? We're happy to report that letting cold beer come to room temperature has no effect on its flavor.
Some ale yeasts for example, do not perform well below 65 °F (18 ºC). The Narragansett (Chico) strain is notorious for this, as well as certain Belgian and wheat beer strains.
The 24-day mark has always worked well for us. We have gone over in some cases but mostly by a few days. If I had to put a date on it, I would say you want to bottle your beer around 28 days, or if you cannot bottle it then you would want to rack it into a secondary fermenter to get it off the yeast.
It is true that some of the alcohol evaporates, or burns off, during the cooking process. “Some” being the operative word. Exactly how much depends on many factors.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
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