Canola oil, for greasing the pan
3 cups all-purpose flour
½ cup shredded aged white cheddar
2 Tbs granulated sugar
1 Tbs baking powder
1 tsp salt
2 cups (500 mL) lager or light beer
¼ cup melted, salted butter
1 Tbs finely chopped fresh rosemary or thyme
1 Tbs minced fresh garlic
Substitute 2 Tbs liquid honey for the sugar
Substitute Gruyère for the cheddar
Add a pinch of red-pepper flakes or smoked paprika
- Preheat the oven to 375º F. Grease a 9x5” loaf pan and line it with parchment paper so that the edges overhang.
- Add the flour, cheese, sugar, baking powder and salt to a large mixing bowl. Stir well with a wooden spoon. Pour in the beer and stir to mix until it is evenly incorporated. You likely won’t use all of the beer. I had a satisfactory batter with 2 Tbs of beer leftover. Drink up!
- Pour the batter into the prepared loaf pan and bake for 35 minutes.
- Pour the melted butter evenly over the bread and bake for another 5 minutes, until the top is golden.
- Remove the bread from the oven and let cool on a wire rack for 15 minutes, then remove the bread from the pan and let it cool completely before slicing.
- Best served the day it’s made, but also makes fantastic toast.