I used to make lots of sweet, fruity quick breads back in the day. I love the ease of quick bread, the no-kneading required, and the smell of something delicious baking. I would also try to score “Best Mom” points by timing them so that they came out of the oven just as the school bus was leaving school. Nothing like warm bread ready when you come home from school. My kids still love the smell of fresh baked banana or pumpkin bread and can’t wait to cut into it. Of course, I still make fruit based quick breads, especially around the holidays, but my latest bread baking adventure has to do more with savory flavors, lots of cheese, and a bottle of beer. For the bread, not for me.
I found a recipe a while back for beer batter bread, and if you’ve never tried it, it’s time to get out your mixing bowl! This bread takes all of 5 minutes to make, and there is nothing better than the smell and taste of hot, cheesy, fresh out of the oven bread served with a pot of chili, or a dinner salad.
I usually make cheddar jalapeño beer bread with my Three Bean Chicken Chili, but we were having a Mediterranean salad the other day, so I created this one with parmesan cheese, sun dried tomatoes and some fresh basil from my garden. Happy to say it was a major hit with the family 🙂
Beer bread requires just a few ingredients, and no yeast (it’s in the beer), and no waiting to rise – Mix it up, pop it in the oven and an hour later, fresh, hot, delicious bread, so good that you’ll have a hard time not finishing off the loaf. I discovered you can use regular beer, or non-alcoholic beer with equally perfect results. If you do have any leftover, toast it the next day, and it will be just as good!