With the hustle and bustle of the holidays over, it is time to get down to the business of . . . staying warm! Some forecasters are predicting a long & cold winter season. If that turns out to be true, I will be holed up inside all winter long, wearing thick socks and comfy slippers with a hoodie from one of the kids’ schools on while I am home. I will avoid leaving the house. And I will resort to eating comfort food that warms us from the inside. When that comfort meal is soup, stew, or chili, I’ll be making a hearty bread to go along with it. The scent of bread baking will probably be emanating from our home all season long if the winter predictions are true.
Making a great bread doesn’t have to be complicated or an all day long process. Quick breads that use baking powder &/or baking soda as leavening agents are just as versatile and satisfying as yeast breads. They just take a whole lot less work and time.
Cheddar Mustard Beer Bread
Cheddar Mustard Beer Bread (adapted from bhg.com) Makes: 12 (1-slice) servings
Prep time: 15 minutes, Cook time: 45 minuters, Cool time: 10+ minutes
Ingredients:
- 2 3/4 cups bread flour
- 2 tablespoons ground flax seeds
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 12-ounces wheat beer
- 1/2 cup shredded sharp white cheddar cheese (2 ounces)
- 3 tablespoons stone ground mustard
Directions:
Preheat the oven to 350º F. Coat a 9 x 5 loaf pan with cooking spray and set it aside. In a large bowl stir together the bread flour, flax seeds, baking powder, sugar, salt, and baking soda.
Combine the dry ingredients.
Add the cheddar cheese and mustard to the bowl and combine it well.
Add the cheese & the mustard to the dry ingredients.
Add the beer to the flour mixture, stirring just until it is well combined.
Add the beer to the mixture.
The batter will be sticky. Spoon the batter into the prepared pan and smooth the top.
The dough will be sticky.
Bake the bread for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool the bread for 10 minutes in the loaf pan on a wire rack. Remove the bread from the pan and cool it completely on a wire rack.
Allow the bread to cool completely before slicing it.
This is incredibly good!
This bread is great as is or as the perfect accompaniment to a soup, stew, or chili. ~Linda
Cheddar Mustard Beer Bread (adapted from bhg.com) Makes: 12 (1-slice) servings
Prep time: 15 minutes, Cook time: 45 minuters, Cool time: 10+ minutes
Ingredients:
- 2 3/4 cups bread flour
- 2 tablespoons ground flax seeds
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 12-ounces wheat beer
- 1/2 cup shredded sharp white cheddar cheese (2 ounces)
- 3 tablespoons stone ground mustard
Directions:
Preheat the oven to 350º F. Coat a 9 x 5 loaf pan with cooking spray and set it aside. In a large bowl stir together the bread flour, flax seeds, baking powder, sugar, salt, and baking soda. Add the cheddar cheese and mustard to the bowl and combine it well
Add the beer to the flour mixture, stirring just until it is well combined. The batter will be sticky. Spoon the batter into the prepared pan and smooth the top.
Bake the bread for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool the bread for 10 minutes in the loaf pan on a wire rack. Remove the bread from the pan and cool it completely on a wire rack.