“What’s better than combining our two favourite things, beer and bread, into one recipe?” write Jillian Harris and Tori Wesszer in their cookbook Fraiche Food, Fuller Hearts: Wholesome Everyday Recipes Made With Love. Like many of the book’s recipes (such as their Hot Apple Cider), this one was developed with a Canadian twist. The cousins recount the story: “We have loved beer bread for as long as we can remember. In fact, Jillian’s mom Peggy owned a home decor store in Peace River, Alberta, called Beyond the Picket Fence and she always carried beer bread mix in the store. Jillian would whip up a loaf in the little kitchen in the back. This recipe has long since replaced the old bread mix, but the nostalgia and joy we feel each time we bake it remains.
“On one of her many trips to Vancouver, Jillian had the pleasure of indulging in the irresistible beer bread at the Fairmont Vancouver Airport. The hotel’s recipe, along with Jillian’s childhood memories, helped inspire this final masterpiece. We’d be shocked if you leave a single crumb behind.” (To test out another of the Fairmont Vancouver Airport’s recipes, give these Airplane Shortbread Cookies a try.)
Beer Bread With Cheese
Ingredients
- 3 cups all-purpose flour
- ½ cup grated cheddar cheese or vegan cheddar cheese
- 2 tbsp chopped fresh dill
- 2 tbsp sugar
- 1 tbsp + 1 tsp baking powder
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp garlic powder
- 1 can (12 oz/355 ml) lager beer
- ½ cup butter or vegan butter melted, divided
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving extra to overhang on the sides to make it easier to remove the loaf.
- In a medium bowl, stir together the flour, cheese, dill, sugar, baking powder, salt, oregano, thyme and garlic powder. Add the beer and ¼ cup of the melted butter and stir with a rubber spatula just to combine. The dough will be lumpy.
- Transfer the dough into the prepared loaf pan and bake until golden brown and a toothpick inserted into the centre comes out clean, 50 to 60 minutes. Pour the remaining ¼ cup melted butter evenly over the warm loaf. Remove the loaf from the pan, transfer to a rack, and cool slightly before slicing. Store in a resealable container in the fridge for up to 3 days or in the freezer for up to 1 month.
Notes
- To make the bread vegan, use vegan butter and vegan shredded cheese or omit the cheese.
- To make the bread gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour and use gluten-free beer.
