BEER & CHEESE BISCUIT BREAD
Found this recipe in a Kraft magazine and switched it up a little. Easy bread that goes together really quickly and can bake while the soup is cooking. I used marble because that is all I had in the house, but it would be great with gouda or Havarti.
Provided by Veggie Girl.
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375.
- Mix dry ingredients together. Stir in cheese. Add beer and stir until moistened, do not overmix.
- Pour into a 9x5 loaf pan that has been sprayed with cooking spray. Pour melted butter over the batter.
- Bake for 35-40 minutes, or until toothpick comes out clean.
- Cool for 10 minutes in pan, then cool on a wire rack.
Nutrition Facts : Calories 174.7, Fat 4.5, SaturatedFat 2.7, Cholesterol 11.1, Sodium 393.1, Carbohydrate 28.1, Fiber 0.8, Sugar 3.2, Protein 5.1
CHEDDAR BEER BREAD ROLLS
These cheesy rolls pack a lot of flavor considering their short ingredient list. Thanks to the beer, they're also especially light and fluffy, taking any meal to the next level. But they're also perfect all on their own, slathered with butter.
Provided by Erin Jeanne McDowell
Categories snack, breads, side dish
Time 25m
Yield 12 rolls
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.
- Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.)
- Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan.
- Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 3 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 320 milligrams, Sugar 6 grams, TransFat 0 grams
CHEESY BEER BREAD
This easy bread recipe uses beer and baking powder to leaven instead of yeast, producing a loaf with a lightly crisp crust and a beautifully soft interior. A strongly flavored cheese, like sharp Cheddar or Gruyère, complements the flavors of the beer. The brown sugar isn't absolutely necessary, but it extends the bread's shelf life, keeping the interior soft even after it's been sliced. This bread is especially lovely served warm, but is also delicious at room temperature.
Provided by Erin Jeanne McDowell
Categories snack, breads, side dish
Time 1h30m
Yield One 9-by-5-inch loaf
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- In a large bowl, whisk the flour, brown sugar, baking powder, salt and pepper to combine. Add the cubed butter and use your hands or a pastry cutter to work the butter into the flour until you have fine crumbs.
- Add the beer and mix until thoroughly combined. Fold in the shredded cheese. Transfer the batter into the prepared loaf pan and spread into an even layer.
- Brush about 1/3 of the melted butter over the surface of the loaf and transfer to the oven. Bake for 20 minutes, brush with more butter, then return to the oven for another 20 minutes. Brush with the remaining butter, and return to the oven until a toothpick inserted into the center comes out clean, another 20 to 30 minutes. (The internal temperature should read at least 200 degrees on a thermometer.)
- Cool the bread in the pan for 10 minutes, then run a small offset spatula around the edges and unmold. Cool at least 15 minutes before slicing and serving.
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