Saturday, September 26, 2009

Garlic Beer Cheese Bread

This recipe was one a co-worker (Sara Hanson) shared with me at the Zoo. It was delicious then and it still is today! It would pair really well with a homemade chili during a tailgate. I thought the loaf worked really well, but you could also make muffins if you got some fun muffin cups to make them in for transporting. It's a great recipe and a fun one as you really can taste the hint of beer and delicious garlic. Enjoy!!

Garlic Beer Cheese Bread
from a very sharing co-worker
3 cups Self Rising flour
4 1/2 tbsp. Sugar
1 tbsp. minced Garlic (about 4 cloves)
Pinch of dried Basil
Pinch of dried Oregano
Generous handful of grated Cheddar Cheese
1 12oz can/bottle of beer (I used Amstel Light - it's what was in the fridge) - must be room temp.
1 stick butter, melted (I only used 1/2 stick)

1. Preheat the oven to 400* F

2. Combine the self rising flour, sugar, garlic, basil, oregano and mix well.

3. Add the Cheddar Cheese and mix to coat all of the cheese

4. Pour in the beer and mix just until all of the flour mixture is moistened, then empty into a large loaf pan - prepare pan by spraying with Pam

5. Brush a little melted butter over the top and place in the oven - Set the timer for 45 minutes

6. Every 15 minutes brush the top with the melted butter until the 45 minutes is up

7. Cool in the pan for 15 minutes, then on a wire rack for one-hour. Promptly wrap to avoid drying out.

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