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.