Aurora
01-13-2014, 09:09 PM
http://www.lemonsforlulu.com/wp-content/uploads/2012/09/Bacon-Cheddar-Beer-Bread-1024x682.png
Prep time: 5 mins
Cook time: 60 mins
Total time: 1 hour 5 mins
Serves: 12
Easy beer bread that has bacon and cheese baked inside!
Ingredients
3 cups all-purpose flour
1 T baking powder
1 t salt
2 T sugar
2 cups shredded cheddar
1 12 oz bottle beer (I used a lager)
6 slices bacon, cooked and chopped
2 T butter, melted
Instructions
Pre heat oven to 350 degrees Grease bread pan and set aside. In a large bowl, combine flour, baking powder, salt and sugar. Stir with a whisk to combine ingredients. Make a well in the center of your dry ingredients. Add beer, half the bacon and about 1 cup of cheese. Stir until well mixed. Pour batter into your loaf pan. Drizzle with 1 tablespoon of melted butter. Bake for 30 minutes. Remove from oven sprinkle remaining bacon, remaining cheese and drizzle with remaining butter. Bake for an additional 25 minutes or until browned, keep an eye on the bread, so the cheese does not burn. Remove and allow to cool in pan for about 5 minutes. Remove and let cool completely.
Recipe adapted from The Slow Roasted Italian
Prep time: 5 mins
Cook time: 60 mins
Total time: 1 hour 5 mins
Serves: 12
Easy beer bread that has bacon and cheese baked inside!
Ingredients
3 cups all-purpose flour
1 T baking powder
1 t salt
2 T sugar
2 cups shredded cheddar
1 12 oz bottle beer (I used a lager)
6 slices bacon, cooked and chopped
2 T butter, melted
Instructions
Pre heat oven to 350 degrees Grease bread pan and set aside. In a large bowl, combine flour, baking powder, salt and sugar. Stir with a whisk to combine ingredients. Make a well in the center of your dry ingredients. Add beer, half the bacon and about 1 cup of cheese. Stir until well mixed. Pour batter into your loaf pan. Drizzle with 1 tablespoon of melted butter. Bake for 30 minutes. Remove from oven sprinkle remaining bacon, remaining cheese and drizzle with remaining butter. Bake for an additional 25 minutes or until browned, keep an eye on the bread, so the cheese does not burn. Remove and allow to cool in pan for about 5 minutes. Remove and let cool completely.
Recipe adapted from The Slow Roasted Italian