So I need to be upfront with you guys.
I don’t like this bread.
I make faces when I eat it.
Even when dipped in a delicious, homemade white chili, it was not something I could eat more than half a slice of.
But it actually is quite good, I promise… as long as you like beer.
I’m sorry, It’s true. I’m that girl, the one who doesn’t like beer.
To be fair, I’m not into girly mixed drinks either. Or expensive wine. Or classy martinis.
I met an irish coffee milkshake I liked once, but to be honest, it was like 5% whiskey and 95% coffee ice cream and chocolate syrup.
Yeah, I’m the party pooper at the back of the bar drinking a virgin rum and coke. I’ve just never been able to accustom myself to the taste of alcohol. My friends have tried, believe me, to find something I like, but to this day, alcohol just tastes extremely odd to me.
Aside from missing out on a whole other level of culinary and social experiences, it’s not too bad sometimes. My drinks are always cheaper. I’ve never been drunk, let alone messy “what exactly did I do last night?” drunk. But there are times where it’s clear I’m missing out. Like when a friend describes how perfectly their red wine selection compliments the deep flavours of their steak. Their red wine always tastes like sour wood to me. It makes me feel as though I could never be a true “foodie”.
So I don’t like this bread. Which is sad, because Trevor tells me it’s pretty good.
It’s funny, if you ask him why he likes it, he says “It tastes like beer!”
If you ask me why I don’t like it, I say “It tastes like beer.”
Sorry, food world, I guess I’m just a little broken.
Cheddar Beer Bread
Recipe from Alton Brown
- Nonstick spray
- 8 ounces all-purpose flour
- 4 ounces whole-wheat flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 teaspoon chopped fresh dill
- 4 1/2 ounces sharp cheddar, grated
- 12 ounces cold beer, ale or stout (I used Guinness)
- 1 to 2 tablespoons sunflower seeds, optional
- Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.
- Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using.
- Bake on the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant-read thermometer, about 45 to 55 minutes.
- Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.