Cheddar Garlic Beer Bread
Foto: Host The Toast — MorganIngredients
- 3 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 cups shredded cheddar cheese, divided
- 12 oz beer, room temperature
- 1/4 cup unsalted butter, melted
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
Steps
Preheat the oven to 375°F (190°C) and generously grease a 9x5-inch loaf pan with butter or cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, salt, garlic powder, and cayenne pepper.
Stir 1 1/2 cups of the shredded cheddar cheese into the dry ingredients. Pour in the room temperature beer and stir until just combined - the batter will be thick and sticky.
Transfer the batter to the prepared loaf pan, spreading it evenly. Sprinkle over the remaining 1/2 cup of cheddar cheese and pour the 1/4 cup melted butter over the batter. Pour the remaining butter over the cheese.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. While the bread is in its final few minutes of baking, mix the topping ingredients together.
As soon as the bread comes out of the oven, brush it with the garlic-parsley butter mixture. Let cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
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