Beer-Batter Cheese Bread

1. 1

   Adjust oven rack to middle position and heat to 375 degrees .

2. 2

   Grease a.

3. 3

   9 x 5-inch loaf pan.

4. 4

   Combine the shredded and cubed cheese, flour, sugar, baking powder, salt and pepper in a large bowl.

5. 5

   Stir in the beer, and mix.

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   until well combined.

7. 7

   Pour the batter into the prepared loaf pan,

8. 8

   spreading it to the corners.

9. 9

   Drizzle the melted butter evenly over the top of the batter.

10. 10

    Bake until the loaf is deep golden brown and a toothpick inserted.

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    into the center comes out clean, 45-50 minutes.

12. 12

    Cool the bread inches.

13. 13

    the pan for 5 minutes then turn it out onto a rack.

14. 14

    Cool completely.

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    and slice as desired.

16. 16

    (although this bread can be kept in an airtight container at room temperature for up to 3 days, after the second day.

17. 17

    the bread is best toasted).

18. 18

    VARIATION: Follow the recipe substituting 8 oz extra-shart cheddar.

19. 19

    for the gruyere.

20. 20

    Stir 2 stemmed seeded and minced jalapenos into.

21. 21

    the bowl with the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.