Cheesy Beer Quick Bread
- Carbohydrate 61.7775991041115 g
- Cholesterol 16.5733333333333 mg
- Fat 6.00468345308557 g
- Fiber 1.8666880698353 g
- Protein 14.0413987838023 g
- Saturated Fat 3.35593535907668 g
- Serving Size 1 1 Serving (184g)
- Sodium 3519.46428323934 mg
- Sugar 59.9109110342762 g
- Trans Fat 0.53585510774027 g
- Calories 359 calories
Step-by-step
- Preheat the oven to 375 degrees F. Grease two standard loaf pans.
- In a large bowl, mix together the flour, salt, and baking powder. Add 1 1/2 cups of the shredded cheese and green onion; toss together so that everything is well combined.
- Add the beer and honey to the flour mixture. Mix until all ingredients are incorporated and there are no dry bits of flour. Don’t worry if your dough is lumpy, it’s supposed to be that way.
- Divide the dough between the loaf pans and smooth the top of the dough. Bake for about 40-50 minutes (at the halfway mark, pull the bread out and cover the tops with the reserved 1/2 cup of shredded cheese. Place back into oven and continue baking), or until the top of the loaves is a golden brown and a tester inserted into the center of the loaves comes out clean.
- Allow the bread to cool in the pan for 10 minutes before turning them out onto a cooling rack to cool completely.
Beer acts as the primary leavening engine in this formula, utilizing carbonation and yeast activity to expand the dense flour matrix without requiring commercial yeast or proofing time. Mixing wet ingredients into dry components releases dissolved carbon dioxide trapped in the liquid, creating microscopic air pockets that swell inside a 375 degree F oven. Selecting one light beer and one medium-bodied option balances the bitterness of hops with malt sweetness, preventing the heavy flavor profile from overwhelming subtle dairy fats.
Overworking the batter destroys the targeted texture by developing excessive gluten strands, which transforms a tender, crumbly quick bread into a tough, rubbery loaf. Fold the ingredients just until dry flour disappears into the liquid mass, leaving visible lumps intact to ensure a soft interior crumb. Distribute the thick dough evenly across two standard greased pans to promote uniform heat penetration during the forty to fifty minute baking cycle.
Staggering the cheese addition preserves the final crust texture by preventing the fat content from scorching during the initial heat phase. Covering the loaves with the reserved half cup of shredded dairy precisely at the halfway mark melts the topping into a golden, crisp exterior without burning the cheese solids. Letting the baked loaves rest inside their metal pans for ten minutes stabilizes the internal starches before transferring them to a wire rack.
Slices stored in an airtight container maintain adequate moisture for subsequent meals, though toasted day-old portions regain structural integrity in a hot skillet. Stale slices also work well when cubed and dried in a low oven for homemade croutons.
