Cheddar Beer Bread ~ April #SecretRecipeClub Reveal!

By cindyandmojo

Ingredients

• 2 Tbs. oil
• 1 large sweet onion, chopped (I used Texas 1015, you can also use Vidalia)
• 8 oz. cheddar cheese, shredded
• 6 cups all-purpose flour
• 2 tsp. Kosher salt
• 2 Tbs. baking powder
• 24 oz. beer (2 bottles) (I used a beer light in taste. Strong beers can leave a bitter aftertaste)
• 2 Tbs. honey

Details

Servings 2
Adapted from jcocina.com

Preparation

Step 1

Instructions

Preheat the oven to 375. Grease two regular loaf pans by spraying them lightly with nonstick cooking spray.

Meanwhile, heat a small skillet over medium heat with the 2 Tbs. of oil. Saute the onions for 10-12 minutes, or until they are lightly caramelized. Set the pan aside and allow the onions to cool.

In a large bowl, combine the flour, salt, and baking powder. Add the shredded cheese and toss everything together so that the cheese is nicely distributed in the flour mix.

Add the onions, beer, and honey to the flour and mix until all ingredients are incorporated and there are no dry bits of flour (dough will be lumpy).

Divide the dough between the bread pans and smooth the top of the dough. Bake the loaves for 40-50 minutes, or until the top of the loaves is a golden brown and a toothpick inserted into the center of the loaves comes out clean.

Allow the bread to cool in the pan for 10 minutes before turning the loaves out onto a cooling rack to cool completely.

Slice and serve cooled or toasted.

You’ll need at least 2 slices…per sitting.

I’m pretty sure they call this “plowman’s bread” because it’s supposed to be hearty enough to be a meal almost unto itself.  I totally conquer…I could just have this bread and I’d be totally fine.

In fact, I’d be happy and fine.

Make sure you check out the other SRC members to see what they’ve shared today!