White Cheddar Beer Bread.
This is going to be a story in where I tell you how I ate all the crunchy topping off of my new favorite bread.
And I guess it’s not really a story. Because I just… ate it.
I can’t help it. The top of beer bread gets me every time – it’s so textured and buttery. It’s crumbly but in a good way.
The whole situation is really comparable to eating a muffin or a fruit crisp or cobbler or potato-chip topped casserole, because I only want to eat the tops of those things too. Or like the carton of cookie dough ice cream: just eat the chunks. I’m convinced cookie dough ice cream cartons have been disappointing people since 1994. There are about four chunks of cookie dough and that’s IT. It’s garbage I tell you. Garbage.
This bread though… not garbage. Sure, the topping may be my favorite part but that doesn’t mean that the rest of the bread is worthless. It’s a bit fluffy but still dense, if that makes any sense. It’s awesome when it’s toasted, but I can also handle it untoasted and slathered with some sort of jam or peanut butter. Which is unheard of given my fascination with eating things on toast. Seriously. Chapter in my cookbook dedicated to toast snacks. It’s happening.
In this case, I made my own little apple butter, well… butter. Yes. Apple butter butter. Instead of just using apple butter, I seriously trashed this one up and combined apple butter and regular unsalted butter with a pinch of salt and cinnamon. It was so dreamy. Ridiculous and dreamy. It’s like my new favorite thing.
Even though I just told you the bread was my new favorite. Ugh. I fail at life.
This is also the bread that I dunked in my soup yesterday.
Or should I say that this is the bread that I ate with droplets of soup, considering I had a little soup with my bread.
I don’t know. All I want to do is talk and tweet about last night’s Nashville episode, so yeah. I’m just gonna go.
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 6 ounces white cheddar cheese, freshly grated
- 12 ounces of your favorite beer
- 6 tablespoons unsalted butter, melted
- 4 tablespoons unsalted butter, softened
- 2 tablespoons apple butter
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- Preheat the oven to 375 degrees F. Spray a 9×5 loaf pan with nonstick spray.
- Over a large bowl, sift together the all-purpose and whole wheat flours. Stir in the baking powder and the salt. Stir in the grated white cheddar. Pour in the beer and stir until a batter forms. It will be thick. Spoon the batter in the greased loaf pan. Pour the melted butter over top. Bake for 50 to 55 minutes, or until the bread is golden brown and set in the middle. Remove the pan from the oven and let cool for about 30 minutes.
- Before serving, make the apple compound butter but whisking together the apple butter, unsalted butter, cinnamon and salt. Serve it with the bread!
See! So crunchy.