There’s something about the aroma of freshly baked bread that brings me back to my childhood. However, there’s nothing childish about this beer bread recipe made with Bog Iron Brewing’s Ryezing Son. Herbs and Cheddar cheese are key ingredients that enhance both the flavor and texture of this bread. And consequently, I found it to be the perfect recipe for a cold Sunday afternoon when all I wanted to do was cozy up with good company and good food.
Bog Iron Brewing is one of our clients. They are a microbrewery located in Norton, MA. We decided to use one of their expertly crafted beers to create this recipe. Did you know that, if you drink it in moderation, beer can have health benefits? Research shows that one drink per day for women and two per day for men can increase the good kind of cholesterol in your body. As a result, this rise in good cholesterol has the potential to improve heart health. (12 ounces of beer is considered one drink. ) Now, that’s something I’ll toast to!
I recommend using a loaf pan for baking this bread. But if you don’t have a loaf pan, a cake pan will do. If you decide to use a cake pan, you may have to adjust the cooking time (usually to be about 10 minutes less) depending on your oven. This is a great dish to bring to holiday parties as well! It’s unexpected and pairs really well with other traditional holiday foods.
Anytime is a good time for beer bread. Top it with melted cheese, apple butter, or just plain regular butter! It’s also a great accompaniment to a lightly dressed green salad for lunch. And if you’re up for it, pour a cold Ryezing Son into a frosted mason jar and enjoy!
- • 3 cups Self-Rising Flour
- • 3 T sugar
- • 4 T melted butter, divided
- • 1.5 cups beer
- • 1 cup shredded sharp Cheddar, divided
- • ½ tsp garlic powder
- • 1 tsp Herbes de Provence or herb mixture of your choice
- Preheat the oven to 375°F. Grease a 9 x 5" loaf pan with butter or cooking spray.
- Mix the flour, sugar, ¾ cup Cheddar, herbs, 3 tablespoons of the melted butter, and the rye beer, stirring until combined. Batter maybe slightly lumpy- don’t over-mix!
- Scoop batter into the greased pan. Drizzle with the remaining 1 tablespoon melted butter and ¼ cup Cheddar.
- Bake the bread for 45 to 55 minutes, or until a toothpick inserted into loaf comes out clean.
- Remove the bread from the oven. Wait 5-10 minutes and transfer onto cooling rack.
- Allow bread to cool before slicing.