There are a few recipes that I can’t seem to get enough of. One is beer bread. My mother-in-law’s recipe for beer bread is one I have been making since she first gave it to me almost 20 years ago. It’s great on the side of soup. Since it’s cold & dreary outside we have been making an awful lot of soup & so the old beer bread recipe has made an appearance several times already this season. So this past week I wanted to change it up just a tad. I created this Cheddar & Chive Beer Bread which was oh so perfect with the soup I will be sharing with you all later this week. My mother-in-law would be so proud that I am still using her recipe & twisting on it to make it even better.
Oh that little bit of cheddar & chives makes all the difference with this bread. So GOOD!
Cheddar & Chive Beer Bread
- 3 cups self rising flour
- 3 tbsp granulated sugar
- 1 bottle kraft beer
- 1 cup shredded sharp cheddar cheese
- 1 tbsp chives
- 1/2 stick butter
Preheat oven to 350 degrees
Spray large glass loaf pan with cooking spray
Mix flour, sugar & beer in mixer bowl with dough hook attachment until combined & dough like
Slowly mix in cheese & chives
Transfer to prepared pan.
Bake 40 minutes
Melt butter in microwave.
After bread has baked 40 minutes- remove from oven & pour the melted butter over the top
Return to oven & bake another 20 minutes.
Remove & cool until it is able to be handled.
Slice gently & serve warm.
Want to know what I would pair with this?
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