It finnaly happened! My first savory post.
Two reasons for such an event:
1. Father’s Day is this weekend.
2. I was challenged by my Hubby to create a savory dish that I could post on the blog.
Father’s Day and my Little Man’s turning one year old and my chocolate and sugar are replaced with bacon and beer. I love challenges like that!
My Hubby has an amazing palate when it comes to food. He know what goes together very well. He is also a total carnivore that loves typical guy food.
Enter beer bread with cheese and bacon.
His eyes lit up! I won his heart yet again. Easy-peasy. 🙂
And this is what your Man does after you slice your freshly baked beer bread:
|Tops it with pizza sauce, pepperoni and more cheese… And under the broiler.|
This bread is seriously delicious! You can actually taste the beer and the bacon adds crunch and smokey flavor to the crust. I am planning to use different types of beer for this recipe and play with other toppings.
I sprinkled the top with coarse sea salt. Just for giggles! 🙂
B@@r Bread with Cheese and Bacon
3 cups all-purpose flour
1 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
12 oz. ( 1 bottle ) light beer
3 -4 slices of bacon, cooked and crumbled
3/4 c grated mozzarella cheese
1 Tbsp dry ranch mix
1 egg + 1 Tbsp water for egg wash ( optional )
coarse sea salt for sprinkling ( optional )
Preheat your oven to 375 degrees.
Grease 8″ loaf pan and set aside.
In a large mixing bowl, whisk together the dry ingredients ( flour, sugar, baking powder, salt and ranch mix ).
Add cheese and stir with a wooden spoon. Add beer and stir until just combined. It should be thick and lumpy. Do not overmix.
Place the batter in your pan. Sprinkle the bacon on top. Brush with the egg wash. Sprinkle with sea salt.
Bake for 40 – 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a cutting board to cool completely.
source: slightly adapted from Farmgirl Fare