Bacon Beer Cheese Bread Bowl Recipes

BACON CHEDDAR BEER BREAD

Bacon Cheddar Beer Bread image

Found thru Pinterest, this is similar to the Tastefully Simple beer bread recipes, with the addition of bacon and cheddar. Tasty, with a nice crust, this takes no time to mix together, and you have great, hot bread in less than 75 minutes. Credit for recipe goes to The Slow Roasted Italian blogspot.

Provided by alligirl

Categories Breads

Time 1h5m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
1 1/4 cups shredded cheese (I used Cheddar, but a mixture with Monterey Jack and Colby included would be great)
12 ounces beer
4 slices bacon, cooked and chopped (1/4 c real bacon bits)
2 tablespoons butter, melted

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.

BACON BEER CHEESE BREAD BOWL

Bacon Beer Cheese Bread Bowl image

It's bacon, beer, and lots of cheese. The Bread Bowl is made up of a fondue-like beer cheese with a bubbly, browned layer on top, tucked inside of toasted bread and served with crispy, garlic and herb topped bread slices for dipping. Not to mention, when those bread slices run out, guests can pull apart the bread bowl and eat it, too. From Host the Toast Blog. what's important about this beer cheese is that it has a good balance of liquid and solid ingredients. This allows it to melt into an even, fondue-like texture without soaking through the bread. To get that perfect consistency, whisk together beer and cream cheese, fold in shredded cheeses, and mix in a bit of cornstarch slurry as well. The cornstarch slurry ensures that when those cheeses melt and release their oils, the dip won't separate into a gloppy, curdled mess.

Provided by Bonnie G 2

Categories Spreads

Time 50m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 13

Ingredients

1 large Italian bread
8 ounces cream cheese, at room temperature
8 ounces lager beer, plus 1 tablespoon, divided
1 tablespoon whole grain mustard
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
8 ounces swiss cheese, shredded
8 ounces sharp cheddar cheese, shredded
10 slices bacon, cooked and crumbled
3 garlic cloves
1/4 cup chopped mixed herbs (such as chives, parsley, and dill)
3 tablespoons olive oil
chopped chives, to top

Steps:

Preheat the oven to 375°F.
Slice off the top of the bread. Hollow out the inside of the bread to create a bowl. Save the top of the bread for later.
In a large bowl, combine whisk together the softened cream cheese and 1 cup of the beer, until well-combined. Combine the remaining tablespoon of beer with 1 tablespoon cornstarch. Add the cornstarch slurry, the whole grain mustard, and the Worcestershire sauce to the cream cheese mixture and whisk again to combine. Fold in the shredded cheeses, then fold in the bacon. Fill the bread bowl with the cheese mixture. Transfer the bread bowl to a rimmed baking sheet.
Slice the top of the bread that was cut off earlier into thin pieces, and place them on the baking sheet, crust-side up.
In a small bowl, mix together the garlic, herbs, and olive oil. Spoon or brush the herb mixture onto the tops of the bread slices.
Bake the bread for 5 minutes, or just until the cheese is melted, stir, and continue to bake until the cheese begins to brown on top, about 30 minutes. If you notice that the bread slices begin to brown too much, cover them with foil as the beer cheese finishes cooking.
Top the dip with chopped chives and serve warm with the bread slices, broccoli, and pretzels.

Nutrition Facts : Calories 466.8, Fat 30.9, SaturatedFat 15.4, Cholesterol 75.2, Sodium 613.5, Carbohydrate 27.2, Fiber 1.3, Sugar 1.6, Protein 18.3

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