Baking with Beer
By Kimberly Zar
Photography by Kimberly Zar
As colder weather approaches, the inevitable nights spent in will once again lead to stuffing our faces with as many carbs as our college budget can handle. However, just in time for the cold weather, comes football season: the time of year when jam-packing as many people into a closet-sized room to enjoy some cold brews and some cheap snacks seems like the perfect activity. But let’s be honest, if you’re not too crazy about sports, all you’re really thinking about is the food. And unfortunately, as we know, it’s never up to par.
But you’re in luck because beer batter cheese bread is a surefire way to combine some of that leftover beer with cheesy goodness to create the ultimate carb-y delight. It’s light and fluffy on the inside, oozing with cheese and crunchy on the outside.
This loaf creates a comfort reminiscent of home. Carly Siegel (SHA ’16) and friends consider beer batter cheese bread a delicacy.
“I would not call myself a chef, even in the slightest, but when you need that quick homemade fix, especially after a long day of class, this bread really hits the spot,” said Siegel. “I also love that you can really pair it with anything for a filling meal or just an afternoon snack.”
This bread is versatile enough to add any topping and effortlessly pairs with any spread, especially a cream cheese olive oil spread. This recipe easily transforms plain cream cheese into a classy side, that every football fan will consider a touchdown.
What are you waiting for? Wipe that drool off your face and get cooking!
Beer Batter Cheese Bread
(Serves 8 to 10)
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
2 cups grated cheddar cheese (or another one of your favorite cheeses)
¼ cup oil
1 bottle/can of beer
Optional: garlic powder, chopped olives, chopped onions, chopped jalapeños
In a large bowl mix all the dry ingredients together (flour, baking powder, salt, sugar).
Next, add in the grated cheese of your choice, oil and beer. Knead the dough until fully incorporated. Slide the dough into a well-greased bread pan, or scoop into muffin tins to create bite-sized munchies. Bake at 350 degrees for about 35 minutes or until a toothpick inserted into the center comes out clean. Let the bread rest in the pan for about 10 minutes, remove and slice into eight to ten even pieces. Serve along side hot vegetarian chili, spread it with butter, dip it or just devour it!
Cream Cheese Olive Oil Spread
(Serves 8 to 10)
1 8-ounce tub regular cream cheese
2 cloves garlic, finely chopped
3 tablespoons olive oil
½ cup chopped herbs (parsley, cilantro and basil work best!)
Optional: slivered almonds, parmesan cheese, sriracha, mint, lemon juice
Thoroughly mix all ingredients together, chill and serve with freshly baked warm beer batter cheese bread, crispy pita chips or even baby carrots. Whatever you pair it with, enjoy!