Beer and Cheese Bread
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This is really tasty, and makes great toast the next day.
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Ingredients: |
Method: |
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Preheat the oven to 350°F. Butter a 9-inch by 5-inch loaf pan.
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2 cups all-purpose flour
1 cup whole-wheat flour
1 Tbsp sugar
1 tsp salt
1 Tbsp baking powder
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Combine dry ingredients in a bowl.
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341 ml bottle of beer
1 Tbsp Dijon mustard
1 cup grated Cheddar cheese
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Stir in the beer, mustard and cheese until the mixture forms a batter. Turn into the buttered loaf pan. It will not be smooth on top.
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Bake for 40-45 minutes, until light golden and firm to touch. A toothpick inserted in centre should come out clean.
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Makes 1 loaf
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from Lucy Waverman's Home Chef column in The Globe & Mail, February, 2003
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