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 Submitted by SulaBlue on April 20, 2009 - 8:53am Beer AND Cheese bread?I've searched and found plenty of mentions of beer bread, and plenty of mentions of cheese bread. The few mentions I've found of beer AND cheese have either A) Been links that aren't working quite right (Feed Aggregator's giving me tempting snippets, and then not actually showing the post mentioned?) B) Are actually talking about making a beer bread and serving with cheese, C) Include other ingredients such as nuts or D) Don't actually include the recipe/formula. I'd like a simple recipe to make a loaf of bread using a bottle of Guinness and cheddar cheese, preferably with a wild yeast starter, though I do also have instant yeast. Some whole grain would be appreciated for health benefits. I do have some barley, oats, etc. that I can add in for texture/flavor.
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Beer 'n' Cheese
SulaBlue,
Since I don't have a recipe to recommend, how about taking a cheese bread recipe that you like and using beer for part or all of the liquid? You'll probably want it to be at room temperature, or slightly warmed.
Paul
Beer Cheese Soup with Popcorn
Well, it's not a bread but it is real good. I have it on my food blog.
This is the recipe I use:
http://allrecipes.com/Recipe/Wisconsin-Natives-Beer-Cheese-Soup/Detail.aspx
--Pamela
Mmmm...
There was some beer-cheese soup being sampled at our local 'foodie' market one day and I completely forgot about it until now. Mmmmmm.
will cider and cheese bread do?
A while back, I made a quite decent loaf with hard apple cider and cheddar cheese. I can't imagine that it wouldn't work with Guiness rather than apple cider.
-Elizabeth
P.S. I am reminded from looking at my notes that our recipe was adapted from the recipe for Cheri's Beer Cheese Bread that calls for any beer or ale, so it will definitely work with Guiness.
Looks great
Pity I don't have any dry milk powder, or I could start now! I guess I'll have to go to the store tomorrow before I can bake. I'm not sure if I could substitute regular milk at 1/4th of the amount of dry milk and reduce the amount of other liquid or not in this case.
using actual milk instead of powdered
I don't see why you couldn't "substitute regular milk at 1/4th of the amount of dry milk and reduce the amount of other liquid". Or even omit the milk powder altogether. I bet the bread would still turn out well.
-Elizabeth
Ale and Cheddar Bread
I've had good success as posted here: http://toxobread.wordpress.com/2009/01/31/bbd16-ale-and-cheddar-bread/
The recipe uses instant yeast instead of a wild yeast starter (although I think you could adapt it easily), but does have a bit of whole wheat in it. I've made it since with 1/2 bread flour, 1/4 whole wheat flour and 1/4 rye flour by weight with good results as well.
Hope this helps!
- Jackie
Would you eat the bread with
Would you eat the bread with more cheese and a pint of beer? If you eat meat, a thick slice of ham sounds good....