I think I would have a serious problem if I had to go for the rest of my life without bread. I’m not quite as bad as my brother, who cannot eat dinner without some form of bread on his plate, but I do enjoy a slice of doughy goodness, especially if the edges are chewy and crunchy. This Mexican loaf has everything going for it. First of all, there’s cheese, and as if that wasn’t enough, there’s beer. I could just stop right there, but that would be leaving out the best part, the melted butter that gets slathered all over the top during the last few minutes of baking, which creates a buttery crust that I can’t even begin to describe in words. In short, this bread was amazing. Notice I used the word “was.” Sadly, there were absolutely no leftovers.
- 3 Cups All-Purpose Flour
- 3 Tablespoons Granulated Sugar
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Garlic Powder
- 2 Tablespoons Honey, Warmed
- 1 (12-oz.) Bottle Corona
- 1 Cup Freshly Grated Manchego
- 3 Tablespoons Unsalted Butter, Melted
- Preheat oven to 350 degrees.
- Whisk together the flour, sugar, baking powder, salt, and garlic powder.
- Stir in the beer and honey, just until combined.
- Fold in the cheese.
- Place the dough into a greased bread pan.
- Bake for 30 minutes.
- Cover the bread with tin foil, and then bake for an additional 15 minutes.
- Remove the pan from the oven and brush the melted butter on top of the bread.
- Bake for 5 minutes.
- Remove the bread from the oven and allow it to cool for 10 minutes, before removing it from the bread pan.
- Cooking times may vary due to your oven temperature, as well as the material your bread pan is made out of.
- Serve this bread warm with salted butter.
- More cheese please.
- Add very finely minced garlic cloves to the bread dough.
RECIPE ADAPTED FROM: Garlic Cheddar Beer Bread by Gimme Some Oven
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