Savory Cheddar Bacon Beer Bread
Indulge in the rich, savory flavors of this Savory Cheddar Bacon Beer Bread, inspired by Alison Boteler's 'The Gourmet's Guide to Cooking With Beer.' This delightful quick bread is perfect for a cozy night in or as a flavor-packed companion for soups and stews. While I opted to leave out the bacon for a lighter version, I believe its salty, smoky flavor would elevate the bread to new heights. Using reduced-fat cheddar cheese not only makes it healthier but still delivers the cheesy goodness in every bite. Enjoy a slice warm from the oven, or toasted with a bit of butter for that extra delicious touch!
14
Servings
N/A
Calories
11
Ingredients
Ingredients
all-purpose flour
1 1/2 cups
yellow cornmeal
1/2 cup
sugar
2 tablespoons
baking powder
1 1/2 teaspoons
baking soda
3/4 teaspoon
salt
1/2 teaspoon
beer
1 cup
eggs
2 (beaten)
olive oil
1/3 cup
cheddar cheese
2 cups (shredded)
bacon
1/3 cup (cooked, crisp, and crumbled)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly to prevent sticking.
2
In a medium bowl, combine the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.
3
In a separate large bowl, beat the eggs until they are frothy. Stir in the olive oil, shredded cheddar cheese, and crumbled bacon (if using) until evenly distributed.
4
Gradually pour the wet ingredients into the dry ingredients, gently folding until just combined. Be careful not to overmix; the batter should remain lumpy for the best texture.
5
Carefully pour the batter into the prepared loaf pan, smoothing the top if necessary.
6
Bake in the preheated oven for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
7
Once done, allow the bread to cool in the pan for about 15 minutes. Then, invert the pan onto a wire rack to remove the bread. Let it cool completely before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cheddar Bacon Beer Bread?
Savory Cheddar Bacon Beer Bread is a flavorful quick bread made with cheddar cheese, bacon, and beer, inspired by Alison Boteler's 'The Gourmet's Guide to Cooking With Beer.'
What temperature should the oven be set to?
The oven should be preheated to 350 degrees F (175 degrees C).
What size loaf pan is needed for this recipe?
This recipe requires a 9x5-inch loaf pan.
What are the dry ingredients in this bread?
The dry ingredients include 1 1/2 cups all-purpose flour, 1/2 cup yellow cornmeal, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt.
How should I prepare the loaf pan?
The loaf pan should be thoroughly greased to prevent the bread from sticking.
How do I mix the dry ingredients?
Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a medium bowl and whisk them together until well mixed.
How should the eggs be prepared?
The 2 eggs should be beaten in a large bowl until they are frothy.
Which wet ingredients are mixed with the eggs?
After beating the eggs, stir in the olive oil, shredded cheddar cheese, and crumbled bacon.
Can I make a lighter version of this bread?
Yes, you can leave out the bacon for a lighter version or use reduced-fat cheddar cheese.
How do I combine the wet and dry ingredients?
Gradually pour the wet ingredients into the dry ingredients and gently fold them together until just combined.
Should the bread batter be smooth?
No, the batter should remain lumpy for the best texture; be careful not to overmix.
How long does the bread need to bake?
Bake the bread for 45 minutes to 1 hour.
How do I know when the beer bread is finished?
The bread is done when a toothpick inserted into the center comes out clean.
How long should the bread cool in the pan?
Allow the bread to cool in the pan for approximately 15 minutes before removing it.
How do I remove the bread from the pan?
Invert the pan onto a wire rack to remove the loaf.
Should I slice the bread while it is hot?
No, it is recommended to let the bread cool completely before slicing.
Can I use reduced-fat cheddar cheese?
Yes, reduced-fat cheddar cheese can be used to make the bread healthier while still providing cheesy flavor.
How many servings does this recipe provide?
This recipe makes 14 servings.
What type of beer is used in this recipe?
The recipe calls for 1 cup of beer, which helps provide flavor and lift to the bread.
What type of oil is used?
The recipe uses 1/3 cup of olive oil.
Is yellow cornmeal necessary for this recipe?
Yes, 1/2 cup of yellow cornmeal is a primary ingredient for the bread's flavor and texture.
How much bacon is included in the recipe?
The recipe uses 1/3 cup of cooked, crisp, and crumbled bacon.
What kind of cheese is recommended?
The recipe specifically calls for 2 cups of shredded cheddar cheese.
What are some suggested serving pairings?
This bread pairs perfectly with soups and stews or can be enjoyed as a snack for a cozy night in.
Can this bread be toasted?
Yes, it is delicious toasted and served with a bit of butter.
Does this recipe use baking soda or baking powder?
This recipe uses both; 1 1/2 teaspoons of baking powder and 3/4 teaspoon of baking soda.
Is there sugar in this savory bread?
Yes, 2 tablespoons of sugar are added to the dry ingredients.
Why is this called a quick bread?
It is a quick bread because it uses chemical leaveners like baking powder and soda rather than yeast, requiring no rising time.
Who inspired this specific recipe?
The recipe was inspired by Alison Boteler's book 'The Gourmet's Guide to Cooking With Beer.'
What is the first step in the instructions?
The first step is to preheat your oven to 350 degrees F and thoroughly grease a 9x5-inch loaf pan.