Cheese and Beer Bread

The next in my autumn comfort series is Cheese and Beer Bread. I know you're raising your eyebrow right now, thinking I must have lost my mind to want to put alcohol in bread, but trust me on this one. The beer is what makes this quick bread rise, and the alcohol cooks out during baking. What's left is a hint of beer taste in a fluffy bread that's just asking to be dipped in all of your favorite soups and stews.

Cheese and Beer Bread

2 1/2 cups flour
2 tbs sugar
2 1/2 tsp baking powder
1 tsp oregano
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp basil
12 oz beer (anything works -- but dark or imported beers give the most flavor)
1 c shredded cheese (cheddar is my favorite)


1. Spray bottom of loaf pan with cooking spray. Set aside.

2. In large mixing bowl stir together flour, sugar, baking powder, baking soda, spices, and salt. Add the beer and cheddar. Stir just until combined (batter will be lumpy)

3. Spoon into prepared pan. Bake at 375 Fahrenheit for 35-40 minutes, until golden and knife inserted near center comes out mostly clean.

4. Cool 10 minutes. Remove from pan and serve.