Moms Beer Battered Cheese Bread Food

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.

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.

MOM'S BEER-BATTERED CHEESE BREAD

Steps:

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9x5-inch loaf pan.
• 2. Combine shredded and cubed cheese, flour, sugar, baking powder, salt and pepper in large bowl. Stir in beer and mix until well combined. Pour into loaf pan, spreading batter to corners. Drizzle melted butter evenly over top of batter.
• 3. Bake until deep golden brown and toothpick inserted into center of loaf comes out clean, 45 to 50 minutes. Cool bread in pan for 5 minutes, then turn out onto rack. Cool completely and slice as desired. (Although this bread can be kept in an airtight container at room temperature for up to 3 days, after the second day the bread is best toasted.)
• 4. Beer-Batter Bread with Smoked Gouda and Bacon: substitute 8 ounces smoked Gouda for Gruyere. Stir 8 slices bacon, cooked until crisp and crumbled, into bowl with cheese.
• 5. Beer-Battered Bread with Cheddar and Jalapeno: substitute 8 ounces extra-sharp cheddar for Gruyere. Stir 2 seeded and minced jalapeno chilies into bowl with cheese.

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 BREAD

Steps:

• Preheat the oven to 375°F In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
• Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.

CHEESY BEER BREAD

Steps:

• Heat oven to 375ºF.
• Mix first 4 ingredients in large bowl until blended. Stir in cheese. Add beer; stir just until dry ingredients are moistened. (Do not overmix. Batter will be lumpy.)
• Pour into 9x5-inch loaf pan sprayed with cooking spray; drizzle with butter.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.

CHEESY BEER BATTER BREAD

Steps:

• Preheat oven to 375 degrees.
• Sift together all of the dry ingredients (flours through salt) into a large mixing bowl.
• Stir in the shredded cheese.
• Add the beer all at once, and stir batter until it just comes together.
• It will be lumpy.
• Do not overmix.
• Transfer to a lightly greased 9 x 5 x 3-inch loaf pan and brush top with melted butter.
• Bake for 35- 40 minutes, or until a skewer inserted in the center comes out clean.
• Turn out onto a rack, and allow to cool.