Bacon And Cheddar Beer Bread Recipes

BACON CHEDDAR BEER BREAD

Steps:

• Heat oven to 375 degrees.
• Butter a 9x5 loaf pan and sprinkle with cornmeal.
• Whisk together flour, baking powder, salt, sugar and beer in a large bowl.
• Gently fold in shredded cheese and bacon crumbles with a spatula until just combined.
• Place batter in the pan and let sit 20 minutes.
• Bake for 35 minutes, then brush the butter on top of the bread and bake an additional 5 minutes.

BACON CHEDDAR BEER BREAD

Steps:

• Set out the beer so it warms to room temperature. Fry the bacon and set it aside on a plate to cool. Preheat oven to 375°. Grease a 9" x 5" x 2½" loaf pan with butter and set aside. Combine dry ingredients in a bowl, mixing well. Add shredded cheddar cheese and honey to the dry ingredients. Crumble bacon and add it to the ingredients already in the bowl. Mix well. Add the beer to the bowl, stirring frequently to distribute the liquid. (The batter will be thick and sticky.) Add batter to the prepared bread pan, smoothing the top so it's flat. Slice cold butter into pats roughly ¼ inch thick and place them on top of the batter. Bake at 375° for 35-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. (Begin checking at 35 minutes. If the top is golden, but the center isn't fully done, cover with foil and continue baking.) This bread has a tendency to swell quickly, so stick with the recommended 9" x 5" x 2½" pan or larger. If you must use a smaller pan, place an empty cookie sheet on the rack under the bread pan to catch melting butter if it drips. Let bread stand on counter for 10 minutes to allow the melted butter to redistribute itself throughout the bread. Remove the bread from the pan and cool fully on a cooling rack. Slice and serve plain or with butter and honey.

BACON AND CHEDDAR BEER BREAD

Steps:

• 1. Prehead oven to 350 degrees. Grease a 9x5 inch loaf pan and line with parchment paper; set aside.
• 2. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a wooden spoon, stir in the bacon and cheese until evenly distributed. Add the beer and stir with the spoon until the batter is evenly moistened.
• 3. Pour the melted butter into the bottom of the prepared loaf pan, and spoon the batter on top. Drizzle the bacon grease evenly over the top of the batter.
• 4. Bake until a thin skewer inserted into the middle comes out clean, 50 to 60 minutes. Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. Leftovers can be wrapped in plastic wrap and stored at room temperature for up to 3 days.

BACON CHEDDAR BEER BREAD

Steps:

• Preheat oven to 350°.
• Prepare bread pan by greasing with butter; set aside.
• In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center; add bacon, about 3/4 of cheese and beer into the well.
• Stir mixture with a spoon until combined.
• Pour mixture into prepared bread pan; add remaining cheese and drizzle with 1 tablespoon of butter.
• Bake for 30 minutes; remove from oven and drizzle remaining butter over the top.
• Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.
• Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose.

BEER, BACON, AND CHEDDAR CORN BREAD

Steps:

• Preheat oven to 350°F Grease a 9x5-in loaf pan.
• In a medium bowl, blend together flour, cornmeal, sugar, baking powder, baking soda, and salt.
• In a separate bowl, beat together eggs, olive oil, cheese, and bacon. Slowly blend wet ingredients into dry ingredients, mixing just until blended. Batter should be lumpy; do not overmix.
• Pour into prepared pan and bake 45 min-1 hour, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes and then invert over rack and remove from pan.