Beer Cheese Bread Food

CHEESE AND HERB BEER BREAD

Steps:

• Pre-heat the oven to 170°c and grease a loaf tin well.
• Combine the flour, baking powder and salt.
• Add 1 cup of the cheese and herbs and mix well then pour in the beer and mix until just combined.
• Transfer the dough to the prepared loaf tin then scatter over the remaining cheese and place in the oven.
• Bake for 45-60 minutes until the bread sounds hollow when tapped.
• Remove from the oven and allow to cool for 20-30 minutes before serving.

CHEDDAR BEER BREAD

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!

BEER CHEESE BREAD BOWL

Steps:

• For the bread bowl: Preheat the oven to 375 degrees F.
• Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
• Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
• For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
• Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

CHEESY BEER BREAD

Steps:

• Heat the oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• In a large bowl, whisk the flour, brown sugar, baking powder, salt and pepper to combine. Add the cubed butter and use your hands or a pastry cutter to work the butter into the flour until you have fine crumbs.
• Add the beer and mix until thoroughly combined. Fold in the shredded cheese. Transfer the batter into the prepared loaf pan and spread into an even layer.
• Brush about 1/3 of the melted butter over the surface of the loaf and transfer to the oven. Bake for 20 minutes, brush with more butter, then return to the oven for another 20 minutes. Brush with the remaining butter, and return to the oven until a toothpick inserted into the center comes out clean, another 20 to 30 minutes. (The internal temperature should read at least 200 degrees on a thermometer.)
• Cool the bread in the pan for 10 minutes, then run a small offset spatula around the edges and unmold. Cool at least 15 minutes before slicing and serving.

BEER BATTER CHEESE BREAD

Steps:

• Pre-heat oven to 350-F degrees and thoroughly grease the inside (bottom and all four sides) of a single loaf pan. Reserve.
• In a large mixing bowl, sift flour and sugar together. Add grated cheddar cheese and chopped green onions. Thoroughly mix all ingredients together. Add beer and stir until the ingredients are uniformly moistened.
• Spoon bread dough mixture into a well-greased loaf pan. Bake for approximately 1 hour, or until the loaf is golden brown and emits a hollow sound when tapped. Cool on a wire rack, and store in an airtight container.
• May freeze for up to 90 days. Slice to serve.
• Tip: Prepare your own self-rising flour! For every cup of all-purpose flour, add 1 teaspoon baking powder and 1/2 teaspoon salt. Simply sift together the ingredients and store at room temperature in an air-tight container.

CHEESE BEER BREAD

Steps:

• Preheat oven to 375.
• Grease and flour 9 inch loaf pan.
• Mix all dry ingredients, stir in beer and cheese until well blended.
• Spread evenly in pan.
• Bake 50 to 55 minutes.
• Cool 10 minutes.

BEER & CHEESE BREAD FOR BREAD MAKER

Steps:

• Pour warm beer into bread maker pan.
• In a large bowl, fluff up or wisk gently together, flour, cheese, sugar and salt.
• Put this mixture on top of beer.
• sprinkle yeast over flour layer.
• near the end of baking, after bread has risen as high as it will get (last 1/2 hour left or so) quickly top loaf with remaining cup of cheese.
• Select "basic bread" and regular crust
• Baking time varies on your machine.

BEER AND CHEESE BREAD

Steps:

• Warm beer and cheese over low heat on top of stove or in microwave.
• Cheese doesn't need to melt completely.
• Place the warm beer/cheese mixture and butter into your bread machine.
• Next add the flour, sugar and then the yeast in a little hole dug in the middle of the flour.
• Finally sprinkle the salt around the edges of the flour, away from the yeast.
• Set machine for 2 pound loaf, white bread.
• Every machine is a little different, so please check your instructions and add the ingredients in the order recommended by the manufacturer.
• Let this bread cool almost completely before slicing.