Bacon Cheddar Beer Bread

 

I know you have all been very patiently awaiting this fabulous recipe. As you all know it's very rare I use another Bloggers recipe. With that said, I did exactly that and it was AMAZING! I couldn't help but to share with all of you. I borrowed this one from a wonderful couple over at The Slow Roasted Italian. It has everything you could want in a bread and more!

It was moist, had tons of ooey, gooey cheese, and bacon! The best part? It won over my family and friends.  A plus on this one!  Be sure to stop by and check them out! I think if you aren't fond of bacon (if you aren't check your pulse) you could use apples. Or if you just wanted something, I really think that would taste pretty darn good too.  Onto the recipe........

Original Recipe Here

Bacon Cheddar Beer Bread

3 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt
3 tablespoons granulated sugar
1 1/4 cup shredded cheese (I used a Mexican Cheddar mixture)
1 12 ounce bottle of beer (can is fine too)
4 slices of bacon, cooked and chopped
2 tablespoons butter, melted

Preheat oven to 350°.

Prepare bread pan by greasing with butter.  Set aside.

In a large bowl, combine flour, baking powder, salt and sugar with a whisk.  Make a well in the center.  Add bacon, about 3/4 of cheese and full beer into the well.  

Stir mixture with a spoon until combined.

Pour mixture into prepared bread pan.  Add  remaining cheese.  Drizzle with 1 tablespoon of butter.  Bake for 30 minutes. 

 Remove from oven and drizzle remaining butter over the top.

 Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.

Remove to a wire rack and allow to cool for 5 minutes.  Remove from pan and allow to cool on wire rack.  You can brush with more butter if you choose.

Now ovens vary, my bread didn't take quite as long to bake, so be sure to check on it! 

Enjoy this special treat!

Copyright © 2012 Salvo-lutions by, Dana Salvo