My last recipe for sweet potato chili may have left you wondering what to make to serve alongside it. Well look no further because here is a simple and delicious bread recipe. This cheesy loaf is perfect for dipping into chili (or any soup, or served plain, or with butter on top…). I first made this back in November with a bottle of pumpkin beer, but feel free to use whatever brew you have available in your fridge.
Cheesy Beer Bread
Makes 1 Loaf
1 cup diced onions
1 Tbsp. extra-virgin olive oil
2 cups whole wheat flour
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. salt
½ tsp. ground thyme
½ tsp. ground cayenne pepper
1 tsp. garlic powder
12 to 15oz. of bottled beer
1 ¼ cup shredded Colby-Jack cheese, separated
1. Heat olive oil in a small pan over medium heat. Add onion, reduce heat to medium-low, and caramelize for 20 to 30 minutes.
2. In a large bowl, combine the next 7 ingredients (whole wheat flour through garlic powder).
3. Dig a small hole in the middle of the mixture, and add 1 cup grated cheese and caramelized onions.
4. Pour beer into bowl, and stir until combined.
5. Pour batter into a greased loaf pan (or spray with non-stick cooking spray). Top with remaining cheese if desired and bake at 375 degrees for 40 to 50 minutes.
Wine of the Week: Main Street Merlot from California. Like the description on their website suggests…
“It is family dinners on Sundays,
It is the heartbeat of a holiday,
It is the comfort of home,
Where familiar places line the streets and friendly faces welcome you every time,
This is your Main Street.”
…I did enjoy this with some friends over dinner on Sunday, and it was very smooth and fruity. Another thing I like about their website is the Fact Sheet that describes exactly what goes into this varietal.
Extra, extra! Take 2: Read Mark Bittman’s take on McDonald’s newest menu arrival: oatmeal. I pretty much agree with what he says and also ask the question, “Why?”