Beer-batter Cheese Bread

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 8 ounces gruyere cheese, 4 oz shredded, and 4 oz cut into 1/4-inch cubes
• 3 cups all-purpose flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 (12 ounce) bottle light bodied beer
• 4 tablespoons unsalted butter, melted

Recipe

• 1 adjust oven rack to middle position and heat to 375º. grease a.
• 2 9 x 5-inch loaf pan.
• 3 combine the shredded and cubed cheese, flour, sugar, baking powder, salt and pepper in a large bowl. stir in the beer, and mix.
• 4 until well combined. pour the batter into the prepared loaf pan,
• 5 spreading it to the corners. drizzle the melted butter evenly over the top of the batter.
• 6 bake until the loaf is deep golden brown and a toothpick inserted.
• 7 into the center comes out clean, 45-50 minutes. cool the bread inches.
• 8 the pan for 5 minutes then turn it out onto a rack. cool completely.
• 9 and slice as desired. (although this bread can be kept in an airtight container at room temperature for up to 3 days, after the second day.
• 10 the bread is best toasted).
• 11 variation: follow the recipe substituting 8 oz extra-shart cheddar.
• 12 for the gruyere. stir 2 stemmed seeded and minced jalapenos into.
• 13 the bowl with the cheese.