I may or may not have eaten all of the crumb topping off of this bread.
Don’t worry, I served it to my roommates first but after that, it was all down hill from there. The crumb topping is deeeelicious and its super easy to make. This bread doesn’t have to rise or be left alone to do it’s thang or anything like that! Yet, it has that tangy, took all day to bake flavor. I first saw this recipe here, on Jessica’s blog, How Sweet Eats (my favorite blog forever and always.) And after that I started googling and I found a whole bunch of similar recipes for different beer breads that use all kinds of ingredients. But for today, we are sticking with Jessica’s white cheddar version because it is amazing!
We smeared Trader Joe’s pumpkin cream cheese on top of the bread and served it along side some butternut squash soup. It was the perfect combo! I wouldn’t use this as a sandwich bread but it is definitely a serve on the side, dunk into soup kinda bread. Here is how I did it:
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 6 ounces white cheddar cheese, freshly grated
- 12 ounces of your favorite beer (I used a pumpkin ale)
- 6 table spoons of melted butter
- Preheat the over to 375 degrees
- In a large bowl mix together the flour, baking powder, and salt
- Stir in the cheddar cheese
- Spoon the batter into a greased loaf pan
- Drizzle the melted butter on top
- Bake for 50-55 minutes
- Cool for about 30 minutes before serving
Serve it with some delicious smears.