Swiss Beer Bread

Simple & Delicious - - ON THE MENU - —Debi Wal­lace, Ch­ester­town, NY

PREP: 15 min. • BAKE: 50 min. + cool­ing MAKES: 1 loaf (12 slices) 4 oz. Jarls­berg or Swiss cheese 3 cups all-pur­pose flour

3 Tbsp. sugar

3 tsp. bak­ing pow­der

11/2 tsp. salt

1/2 tsp. pep­per

1 bot­tle (12 oz.) beer or

non­al­co­holic beer

2 Tbsp. but­ter, melted

1. Pre­heat oven to 375°. Di­vide cheese in half. Cut half into 1/4-in. cubes; shred re­main­ing cheese. In a large bowl, com­bine next five in­gre­di­ents. Stir beer into dry in­gre­di­ents just un­til moist­ened. Fold in cubed and shred­ded cheese.

2. Trans­fer to a greased 8x4-in. loaf pan. Driz­zle with but­ter. Bake un­til a tooth­pick in­serted in the cen­ter comes out clean, 50-60 min­utes. Cool 10 min­utes be­fore re­mov­ing from pan to a wire rack.

PER SLICE 182 cal., 5g fat (3g sat. fat), 11mg chol., 453mg sod., 28g carb. (4g sug­ars, 1g fiber), 6g pro.

This bread is rich in fla­vor and tex­ture but not greasy like other cheese breads I’ve tried. Don’t ex­pect it to last for long.

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