I made this bread to go with the butternut squash and couscous stew. Who cares that the stew has carbs in it already? Throw me some more.
I made beer bread once before but this one is BETTER. It’s spicy and cheesy.
I was cooking up a storm and got a notification that I had a deposit in my bank account (these are happy times). Instead of the meager paycheck I was expecting for the Pump classes I had taught, I had a big one. Not huge by anyone’s paycheck standards other than mine, but five times more money than what I was supposed to get.
I did a happy dance around my kitchen (unfortunately while I was holding the beer for the bread- this made a mess later). And then I felt like a bad person because I reaaaaally wanted to keep the money but I knew I should let someone in HR know that they had made a mistake.
Of course I sat on it for a few days and by then they figured it out and took all the money away.
I was left with my bread.
Habanero Beer Bread
adapted from How Sweet It Is
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
3 tsp baking powder
1 tsp salt
4 oz spicy habanero cheese (or pepper jack, or whatever cheese you want)
2 oz monterey jack cheese
12 oz beer (I used Blue Moon)
4-5 scallions, chopped
6 tablespoons melted butter
Combine your dry ingredients (excuse to use my vintage sifter), then fold in cheese and scallions.
Yup, that’s a pile o’cheese.
Add the beer. As I said, I shook mine up a little with the dancing and then it exploded so mine was more like 8 oz of beer and 4 oz of water. But try for all the beer, dance later.
Stir until just combined- don’t overmix. Secret to good quick breads. Pour in a loaf pan, then top with the melted butter. Bake at 350 for about an hour or until the top is golden brown.
Serve with a schmear of butter and a bowl of soup.
Or eat it for breakfast, the alcohol cooks off.