I didn't make chili or beer bread for the Super Bowl because we weren't hosting. But ever since I made chili a few weeks ago I'd had a taste for it and I decided to make a beer bread to go along with it instead of rolls or cornbread.
Cheddar-Herb Beer Bread
(Adapted from Joelen's recipe)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
12 oz. beer
1 teaspoon chili or cayenne powder
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon black pepper
1 1/2 cup shredded sharp cheddar cheese
Combine, starting with dry ingredients, and mix well. Pour into greased loaf pan. Bake at 375 F. for 50-55 minutes.
- I used a dark beer, so the color was a little darker than the picture I had to work from, but otherwise it was great!
- This smelled great while baking and paired beautifully with the chili. It's a great beginning recipe for those just starting with quick breads.