- 3 cups flour, sifted
- 1 Tb plus 1 1/2 tsp baking powder
- 1 tsp salt
- 1/3 cup light brown sugar
- 1 Tb sugar
- 1/2 cup plus 2 Tb shredded cheese blend of Parmesan, Asiago and Romano, divided use
- 3 cloves garlic, minced
- 1 cup fresh spinach, shredded and chopped
- 1 bottle of beer, Coors or Budweiser, (When using other beers consider their flavor and how it will change the flavoring of the bread. Not that I wouldn’t recommend using them, I’m just not a fan of an overwhelming beer taste. I love how beer is a great substitute for yeast and the kneading process. The use of it in these recipes simplifies the bread making process.)
- 3 Tb salted butter, melted
Preheat your oven to 350 and butter a bread loaf pan.
In a large bowl combine the flour, baking powder and salt, stir in the sugar and light brown sugar. Toss the cheeses, garlic and spinach until coated with the flour mixture. Pour in the beer and mix until well blended. Place dough mixture into the loaf pan and pour the melted butter over the top. Sprinkle with the remaining 2 tablespoons of the cheese mixture and bake for 50-60 minutes. The bread is done when a toothpick inserted in the middle of the loaf comes out clean.
Suggestions: Slices of this bread make a wonderful tasting sandwich. I just put some Turkey, Tuna or Chicken Salad spread between 2 slices and watch Mark’s eyes brighten up as he takes his first taste. Also try spreading a little butter on each side and fry crisp, that’s the Southern Indiana way of serving beer bread. Leftovers of this bread make absolutely great tasting croutons. I have to tell you, any kind of homemade beer bread has become my favorite. So easy to make and the taste is just beautiful.