BACON CHEDDAR BEER BREAD
Found thru Pinterest, this is similar to the Tastefully Simple beer bread recipes, with the addition of bacon and cheddar. Tasty, with a nice crust, this takes no time to mix together, and you have great, hot bread in less than 75 minutes. Credit for recipe goes to The Slow Roasted Italian blogspot.
Provided by alligirl
Categories Breads
Time 1h5m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Prepare bread pan by greasing with butter; set aside.
- In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center; add bacon, about 3/4 of cheese and beer into the well.
- Stir mixture with a spoon until combined.
- Pour mixture into prepared bread pan; add remaining cheese and drizzle with 1 tablespoon of butter.
- Bake for 30 minutes; remove from oven and drizzle remaining butter over the top.
- Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.
- Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose.
CHEDDAR BEER BREAD
I love beer. I love cheese. This combines both of my loves into a tasty quick bread. Use the type of beer you enjoy drinking. I have found heavier beers such as the lovely flavors that come out during Oktoberfest time make the best cheddar beer breads. I use extra sharp cheddar, but if you don't like it you can substitute normal cheddar for this recipe.
Provided by JenBlacker
Categories Quick Breads
Time 55m
Yield 1 loaf, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together, mixing in beer last. Batter should be the consistency of Bisquick. Spoon into a well greased bread pan and bake at 350 degrees (f) for about 50 minutes or until a toothpick in the center comes out clean.
- Let bread rest in it's pan for about 10 minutes then let it cool on a rack for another 10 or so. If you can wait that long!
Nutrition Facts : Calories 332.2, Fat 11, SaturatedFat 6.8, Cholesterol 33.4, Sodium 627.2, Carbohydrate 41.6, Fiber 1.3, Sugar 3.4, Protein 13
BACON AND SUN DRIED TOMATO BREAD
Make and share this Bacon and Sun Dried Tomato Bread recipe from Food.com.
Provided by gailanng
Categories Yeast Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Combine 1-1/2 cups flour, sugar, undissolved yeast, basil and salt in a large mixer bowl. Add water; mix on medium speed of mixer for 1 minute. Add in bacon, sun-dried tomatoes, garlic and butter; mix to combine. Add enough remaining flour to form a soft dough. Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Cover and let rest 10 minutes.
- Grease a 9 x 5-inch loaf pan. Form dough into a smooth loaf and place in pan. Cover and let rise in a warm, draft-free place 30 to 40 minutes, or until dough is doubled in bulk.
- Bake in a preheated 375°F oven for 25 to 30 minutes, or until done. Brush top with melted butter, if desired. Cool in pan 5 minutes, then remove from pan and cool completely on cooling rack.
Nutrition Facts : Calories 1674.7, Fat 27.4, SaturatedFat 11.7, Cholesterol 60.6, Sodium 2872.9, Carbohydrate 302.4, Fiber 13.7, Sugar 32.9, Protein 51.5
DEEP-DISH SUN-DRIED TOMATO AND ARTICHOKE QUICHE W/BACON
This is a Quiche of my own invention using sun-dried tomatoes, artichokes, and bacon! fluffy, airy, savory and delicious! Note: this makes 1 large deep-dish quiche, but you can divide it into 2 smaller quiches if you like.
Provided by BachFromTheDead
Categories Savory Pies
Time 2h6m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 22
Steps:
- For the Crust: Combine flour and salt. Rub in butter and lard with fingertips untilwell-incorporated. Add water as neccesary until a consistent dough forms. Chill for 30 minutes.
- Roll out dough to 1/4 inch thick and press into a lg., buttered, springform pan (or 2 pie tins). Prick the bottom of the pie crust to prevent bubbles and weigh down the center with pie weights or pennies. Bake at 400 degrees F for 12 minutes or until crust is slightly darker. Remove and set aside.
- For The Filling/Assembly: whip all of the filling (cheeses, excluding second 1/3 Celsius cheddar, eggs, spices, veggies,milk, sauces) ingredients together until well incorporated. Pour into crust. Top the quiche with bacon crumbles and cheddar. Bake at 425 degrees F for 60-78 minutes(cut time in half if doing 2 separate pies); or until no longer jiggly and golden. Serve.
Nutrition Facts : Calories 752, Fat 54.3, SaturatedFat 24.8, Cholesterol 394.6, Sodium 1374.9, Carbohydrate 29.6, Fiber 4.7, Sugar 1.7, Protein 37.5
BEER, SUN-DRIED TOMATO, AND OLIVE QUICK BREAD
Steps:
- Preheat the oven to 350°F. and grease and flour a loaf pan, 9 by 5 by 3 inches. In a large bowl whisk together the flour, the salt, the baking soda, and the baking powder, add the egg, the beer, the tomatoes with the reserved oil, and the olives, and stir the batter until it is just combined. Turn the batter into the pan and bake the bread in the middle of the oven for 40 minutes, or until a tester comes out clean. Turn the bread out onto a rack and let it cool.
SUN-DRIED TOMATO-OLIVE-BEER BREAD
Make and share this Sun-Dried Tomato-Olive-Beer Bread recipe from Food.com.
Provided by Papagayita
Categories Quick Breads
Time 1h
Yield 2 loaves, 8-16 serving(s)
Number Of Ingredients 9
Steps:
- mix dry ingredients in a large bowl.
- Whisk beer & egg together and add to dry mix.
- Fold in tomatoes, olives & oil.
- Bake at 350F for ~40 minutes. I baked the bread in loaf pans dusted with cornmeal and parmesan cheese for an interesting crust.
Nutrition Facts : Calories 267, Fat 4.7, SaturatedFat 0.8, Cholesterol 26.4, Sodium 388.1, Carbohydrate 45.6, Fiber 2.1, Sugar 0.2, Protein 7.1
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