This savory quick bread is delicious dunked into a beef stew or eaten alone with a little butter.
My first successful posts on The Healthy Toast were Guinness Beef Stew and this Easy Beer and Cheese Bread. As I’ve grown in food photography and recipe development, both of these posts have been on the back of my mind to update. With St. Patrick’s Day this weekend, I figured what better time to update these recipes so that you can include them in your celebrations.
Luckily both only need a few tweaks and a photo-shoot to be ready to go. For the bread, I replaced the 1 tablespoon of white sugar with 2 tablespoons of brown sugar to give it a deeper flavor and better crust on top. It also helped to balance out the beer taste a bit. For the beer, last time I used a heavier winter beer, but I’ve found that a light lager works great with cheddar in bread. We had some Coor’s Light in the fridge, which is what I used, but any light lager will do. For the cheese, make sure it is a very sharp cheddar for optimal flavor! I also increase the cheese to 4.5 ounces for extra cheesiness.
Lastly, I did everything in weighed amounts instead of cups. The more I bake, the more I realize how important it is to weigh out your ingredients. I have a simple kitchen scale that works perfectly and wasn’t very expensive. Plus with how much I use it, it’s easily paid for itself by now.
I like my bread nice and soft inside, so I baked it for just 50 minutes. The top was nice and hard, while the inside was perfectly moist. But if you want it a little more baked for stew-dunking, I’d bake for closer to 55 minutes.
For a little extra indulgence, you can add some melted butter on top of the bread right when it comes out of the oven. I found the bread with the stew was flavorful enough, but Bry was wishing there was a little extra butteriness to the bread.
So here’s a toast to beer and cheese bread – your stew’s new best friend!
Whole Wheat Beer Bread
- 169 g white whole wheat flour about 1 ½ cups
- 180 g all-purpose flour about 1 ½ cups
- 1 Tbsp baking powder
- 1 ½ tsp salt
- 25 g brown sugar about 2 Tbsp
- 4.5- oz sharp cheddar cheese grated
- 12- oz lager-style beer I used a Coor’s Light
- Optional 2 Tbsp melted butter
- Preheat oven to 350F and grease a standard loaf pan with baking spray.
- In a large mixing bowl, combine flours, baking powder, salt, sugar and cheddar cheese.
- Slowly stir in beer until just mixed, being careful not to overmix.
- Pour batter into prepared loaf pan and cook 50-60 minutes, or until a toothpick comes out clean.
- Option to drizzle melted butter on top right before serving. Slice into 12 pieces and enjoy!