Earlier in the week when it was gray and rainy I made a batch of chicken curry soup. It was the perfect meal for an early fall day, but soup needs bread – and sometimes you can’t just don’t have time to play around with yeast. So I made an old stand by, quick beer bread. You can make this bread with a lot of interchangeable ingredients including (but not limited to) dill and cheddar, corn and chipotle cheese, or (to go with a spicy curry) monterey jack and scallions.
This bread has the texture of a dense scone, but it holds up well to soup and is perfect for a midnight snack.
And I have faith that most of us keep the main ingredients of beer, flour and cheese on hand.
The other bonus? It takes 5 minutes to prep and you don’t even have to get your hands dirty.
It’s a quick and easy recipe that will astound your significant other, impress your friends and get you back in front of the television in time to catch that half-time score.
Quick Beer Bread
- 3 cups of flour
- 1 teaspoon of sugar
- 4 1/5 teaspoons of baking powder
- 2 teaspoons of salt
- ½ teaspoon of black pepper
- 1 12 oz can of beer (Anything in the lager family will work. Keep your Guinness for drinking.)
- ½ cup of monterey jack cheese
- 2 chopped scallions
- ¼ cup of melted butter
Preheat oven to 350 degrees.
Mix the flour, sugar, baking powder, salt and pepper together with a fork. Add the beer, cheese and scallions. Pour into a greased pie pan, and add the melted butter on top. (This is a wet dough. It looks like a lake in a pie plate, but the mess will soon turn into a beautiful, dense loaf of buttery decadent bread.) Bake for about 35 minutes or until a toothpick comes out clean when poked in the middle.
In theory, this bread serves 4.
