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Recipe and all photos - ATK - video linked also. |
As you know, my lovely readers, the recipes I want to make again end up here on the blog so I can return to find them also. This one from America's Test Kitchen is a keeper because it is a very cheesy quick bread, therefore fresh oven-baked bread without the time of waiting for the dough to rise. The beer, yeast-in-the-beer, and cheese give this bread plenty of rich flavor. Since I always stock extra sharp cheddar, it's what I will use most of the times I make it, but you can use any robust or sharp cheese to make the bread.
Cast Iron Beer-Batter Cheese Bread
(from America's Test Kitchen here)
Ingredients:
2 ½ cups all-purpose flour ½ cup minced fresh chives
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
½ teaspoon pepper
2 cups Gruyère cheese, shredded (You can substitute extra sharp cheddar or any robust cheese if you wish.)
1 ¼ cups mild lager, such as Budweiser
3 tablespoons unsalted butter, melted
Directions:
1) Whisk together flour, chives, sugar, baking powder, salt, and pepper in a mixing bowl.
2) Stir in 1 1/2 cups cheese until coated with flour.
3) Stir beer and melted butter into the flour mixture and just combined. Do not over-stir. Expect the batter to be thick and heavy.
4) Scrape batter into a well-greased 10 1/2 inch cast iron skillet. Smooth the top and sprinkle with the remaining 1/2 cup cheese.
5) Bake in a 450-degree F oven for 20 - 25 minutes, rotating the pan halfway through the baking.
6) Remove from the oven and let cool for 10 minutes. Cast iron stays super hot for a long time, so handle carefully when (after 10 minutes) removing the bread from the skillet to cool for another 20 minutes.
Something to bake over the weekend to go with soup, chili, or stew! Or perhaps wine and a cheese platter. Bon Appetit!
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