Cheese and herb Beer bread
This cheese and herb beer bread is an easy recipe that is crazy good served with a steaming pot of chili or simply enjoyed with butter.
I have always been absolutely obsessed with beer bread. The flavour, the fact that is so incredibly easy and also that it’s always a crowd pleaser. I have in fact started making two loaves whenever I make beer bread because I know that there will never be enough. I mean, who could say no to a thick slice of warm bread slathered in butter? No one! That’s who.
Of course you could make a simple beer bread which will be just scrumptious but when you add mature cheddar and a few tablespoons of fresh herbs, you take this bread to a new level. It’s the perfect side dish for a braai (or barbecue if you’re not from South Africa) and goes incredibly well with chili con carne. It’s also really amazing toasted, topped with a soft egg and some hot sauce. Basically, you should just make this bread and eat it every which way you probably can.
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 x 340ml bottle beer of your choice
- 1.5 cups grated mature cheddar
- 3 tablespoons fresh herbs, chopped (I used parsley, thyme and basil)
- Pre-heat the oven to 170°c and grease a loaf tin well.
- Combine the flour, baking powder and salt.
- Add 1 cup of the cheese and herbs and mix well then pour in the beer and mix until just combined.
- Transfer the dough to the prepared loaf tin then scatter over the remaining cheese and place in the oven.
- Bake for 45-60 minutes until the bread sounds hollow when tapped.
- Remove from the oven and allow to cool for 20-30 minutes before serving.