O F F T H E M E N U
3 cups All-purpose flour
3 Tbsp Sugar
1 Tbsp Baking powder
1 tsp Fine salt
¼ tsp Cayenne pepper
1 cup Grated cheddar cheese
1 can (355 mL) 1827 Helles Lager, at room temperature
1 Tbsp Unsalted butter
1. Preheat oven to 375°F.
2. In a medium bowl add flour, sugar, baking powder, salt and
cayenne. Whisk to combine. Stir in cheddar cheese, add
beer and stir to moisten all of the dry ingredients. Don’t
overmix or batter will be lumpy. Pour batter into an 8-inch
by 4-inch non-stick loaf pan and drizzle the melted butter
3. Bake for about 40 minutes or until a toothpick inserted
into the centre comes out clean.
4. Remove from oven and allow loaf to cool in the pan for
about 10 minutes. Remove loaf from pan and transfer to a
wire rack to cool slightly.
5. Serve warm with more butter for spreading. Leftover bread
can be kept tightly wrapped in plastic wrap for two days or
frozen in an airtight bag for up to one month.
Angie Quaale, owner of Well Seasoned
Gourmet Food Store in Langley, B.C., is
an expert in all things local and seasonal.
This quick and easy bread recipe is part of her
book, Eating Local in the Fraser Valley, available
for purchase online. It incorporates 1827 Helles
Lager from Trading Post Brewing, which can be
substituted for the lager of your choice.
This quick bread recipe makes it easy to get
a warm loaf on the table in under an hour. It’s a
great accompaniment to soups, stews or chili. Try
it the next day toasted, buttered and spread with
Makes 1 loaf | Cooking Time: 40 minutes, plus cooling
Photo courtesy of Well Seasoned Gourmet Food Store
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