Cheesy Beer Bread
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ancho chile powder (optional)
4 ounces Comte cheese, shredded
4 ounces semi-soft sheep's milk cheese cut into cubes (like Pyrenees Brebis)
1 1/4 cups (10 ounces) beer
1 large egg, lightly beaten
1/4 cup sour cream
2 tablespoons unsalted butter, melted
- In a large bowl, whisk together the flour, baking powder, kosher salt, black pepper, and ancho chile powder (optional).
- Stir in half (two ounces) of the Comte cheese and all of the semi-soft sheep's milk cheese, making sure each piece is covered with flour.
- In a medium bowl, whisk together the beer, egg, sour cream, and melted butter.
- Add the wet ingredients to the dry ingredients and fold together until combined. Do not overmix.
- Spray a 9x5 loaf pan with non-stick cooking spray, sprinkle approximately one ounce of the Comte cheese over the bottom of the pan, and pour the batter into the pan.
- Smooth the top and sprinkle with the remaining one ounce of Comte.
- Bake at 350 degrees F for 45-55 minutes, rotating the pan halfway through the baking time. When the bread is done, the top will be browned and a toothpick inserted into the center of the bread will come out clean.
- Allow the loaf to cool in the pan for 20 minutes or so, then turn out onto a wire rack to cool completely.
The bread keeps well in the freezer. Simply wrap in a layer of plastic wrap followed by a layer of aluminum foil and freeze.
Recipe by Love & Flour at https://www.loveandflour.com/cheesy-beer-bread/