Рецепт Beer Bread with Cheese in Cast Iron
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Beer Bread with Cheese in Cast Iron
At the beginning of September, I was starting to panic - I hadn't cooked very much and I was running out of completed recipes for the blog. At the same time, things were just plain busy - and beans on toast was for dinner.
That afternoon, before starting dinner, I saw a recipe that inspired me to make a change to dinner plans - and bake... sort of. Food Floozie had just wrote about a buttery beer bread covered in cheese. Not wanting to completely duplicate her efforts, I switched things around a bit. I used olive oil instead of butter, and not nearly as much cheese (read: I ran out of cheese).
By the time I got the bread into the oven, neighbours dropped by to invite us to supper - so the bread ended up being a yummy pre-dinner snack (and part of my lunch for the following day!).
The final result was great - warm, dense, soft, and it still had a cheese and onion-y goodness to it. I imagine it wasn't as rich or tasty as the Food Floozie's, tho.
Beer Bread with Cheese in Cast Iron
- 3 tbsp olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1 cup whole wheat flour
- 2 cups white flour
- 1 tbsp baking powder
- 1 12-ounce bottle of beer
- 4 oz Cheddar cheese, shredded
Preheat oven to 350-degrees.
Heat oil in a 9-inch cast-iron pan and add the onion, garlic, salt, and red pepper flakes, Fry until the onions are translucent.
Whisk together the flours and baking powder in a large bowl and stir in the onion and garlic mixture.
Continue to mix while slowly stirring in the beer.
stir in the cheese and transfer the mixture back into the pan.
Bake for 30-35 minutes, until a tester inserted into the centre of the bread comes out clean. Let rest for at least 15 minutes before slicing.
Mostly based on Food Floozie's Beer 'n Cheese Bread
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