Two months ago, Supper Club did a brunch theme and I made this recipe from the cookbook. It is a perfect bread to make in the wintertime. There are two variations in the cookbook, and this is the one I did. The cheese oozed out of the top of the bread (see above) as it came out of my oven, looking perfectly gooey and tasting even better!
Beer-Batter Cheese Bread (courtesy of The Cook's Country Cookbook)
1 cup shredded smoked gouda
8 slices of bacon, cooked until crisp and then crumbled
2 1/2 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cup light bodied beer (I used Budweiser - worked perfectly)
4 tablespoons melted butter, plus 1 more tablespoon for brushing the top
-Preheat oven to 375 and place rack in the middle. Grease an 8 1/2 by 4 1/2 inch loaf pan.
- Combine the cheese, flour, sugar, baking powder, salt, and pepper in a large bowl. Stir in the beer and melted butter and mix until well combined. Fold in the bacon. Pour into the loaf pan, spreading the batter evenly into the corners. Brush with the melted butter.
- Bake until deep golden brown and an inserted toothpick comes out clean from the center (about 40-45 minutes). Rotate the pan halfway through the baking process. Cool on the pan for five minute and then turn it out onto a wire rack. Cool completely and then slice and enjoy! Once the bread is leftover after the first day, it is best to toast it!