The title of this one just makes me hungry. It is time for another loaf to have here at home and this is the recipe I have chosen. I am not a big beer drinker, so I am just using a can of Rainier I found in the fridge. I imagine you could try this recipe with different combinations of beers and cheeses, and find a combination that best fits your taste. I am also using a sharp cheddar cheese, although the recipe suggests a mild cheddar or Colby. The author described Colby as, “a cheese known for its firm texture.” In case the texture was the reason she recommended it, I froze my cheddar shreds before putting the dough together. The beer also needs to be flat prior to putting the dough together, so I opened the can and let it sit out on the counter for a few hours.
After my research earlier today into the possible reason behind my recent string of crater loaves, I am adding my ingredients into the pan like this: 1 cup (8 ounces) flat beer, 3/4 cup shredded cheddar cheese, 1/4 cup sugar, 3/4 teaspoon salt, 3 1/2 cups bread flour and 1 3/4 teaspoons SAF yeast.
Ms. Hensperger describes this bread as rich “like a pound cake.” With the amount of sugar in the recipe, that does not surprise me. The pungent, tangy smell of the beer is already filling the kitchen. I have high hopes for this loaf. As the bread begins baking, the cheddar smell is now more predominant than that of the beer.
Now, THAT is what I am talking about. A nice, high loaf with a smooth rounded top and a lovely golden brown color. I have to wait for it to come to room temperature before slicing it. Tick Tock Tick Tock. . .
Oh yum, oh yum yum yum yum yum. This bread is delicious. It is indeed rich, the beer adds a wonderful aroma and there is just enough cheese to flavor the loaf, without being overwhelming. I don’t taste the sugar, I have had beer breads before that are very sweet, this one is not. The bread itself is tender, and slices easily. The golden brown crust is crunchy and flaky.