Bacon Cheddar Beer Bread

3 cups all purpose flour (363 grams)
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons granulated sugar
1 1/4 cup shredded cheese (I used Monterey Jack, Colby and Cheddar mixture)
1 12 ounce bottle of beer (can is fine too)
4 slices of bacon, cooked and chopped (1/4 c real bacon bits)
2 tablespoons butter, melted

Preheat oven to 350°.  Prepare a 9"x5" bread pan by greasing with butter.  Set aside.

In a large bowl, combine flour, baking powder, salt and sugar with a whisk.  Make a well in the center.  Add bacon, about 3/4 of cheese and full beer into the well.  Stir mixture with a spoon until combined.

Pour mixture into prepared bread pan.  Add  remaining cheese.  Drizzle with 1 tablespoon of butter.  Bake for 30 minutes. Remove from oven and drizzle remaining butter over the top.  Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.

Remove to a wire rack and allow to cool for 5 minutes.  Remove from pan and allow to cool on wire rack.  You can brush with more butter if you choose.

Recipe printed from
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