GARLIC CHEDDAR BEER BREAD
Whip up a loaf of this Garlic Cheddar Beer Bread in practically no time - and with NO yeast!
Provided by The Chunky Chef
Categories Bread
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and lightly spray the sides of a 9x5" loaf pan. Set aside.
- To a mixing bowl, add flour, sugar, baking powder, salt, and garlic powder and stir to combine. Stir in the shredded cheese. Make a little well in the center of the dry ingredients.
- Pour in the beer and stir until no flour streaks remain.
- Add half of the melted butter to the bottom of prepared loaf pan and tilt the pan around so the butter coats the bottom of the pan. Transfer batter to pan, spreading it out into an even layer.
- Pour remaining half of the melted butter over the top of the batter, brushing it around so it evenly coats the top.
- Bake for 45-50 minutes, until golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Whisk together garlic butter topping ingredients (melted butter, parsley and garlic powder) and brush over the top of the loaf when it comes out of the oven.
- Let bread cool in the pan for 5-7 minutes, brush again with any leftover garlic butter topping, then turn out carefully onto a wire rack to finish cooling.
Nutrition Facts : Calories 2687 kcal, Carbohydrate 343 g, Protein 71 g, Fat 104 g, SaturatedFat 64 g, Cholesterol 285 mg, Sodium 3622 mg, Fiber 11 g, Sugar 32 g, ServingSize 1 serving
NO KNEAD BEER BREAD
This really is an easy, fun, and fast recipe, and you'll be amazed at how great the results are, even for the most inexperienced bread maker.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h55m
Yield 15
Number Of Ingredients 7
Steps:
- Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
- Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
- Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
- Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place a small loaf pan of warm water on a lower rack to humidify the oven.
- Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
- Transfer to a cooling rack. Let cool completely before slicing and serving.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 30.9 g, Fat 0.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 234.7 mg, Sugar 0.1 g
NO KNEAD SKILLET CHEESE BREAD
Making warm and crusty homemade bread is easier than you've imagined with this No Knead Skillet Cheese Bread. Perfect for dunking in warm soup, the cheese and parsley add extra yummy goodness!
Provided by Katerina | Easy Weeknight Recipes
Categories Bread
Number Of Ingredients 10
Steps:
- Combine water and yeast in a large mixing bowl.
- Add 1 cup flour and salt to the yeast mixture; stir with a wooden spoon until combined.
- Stir in garlic powder, onion powder, and cheese.
- Add remaining flour, one cup at a time, stirring until well combined.
- Cover bowl with plastic wrap and let rise for 1 hour.
- In the meantime, add 1 tablespoon olive oil to an 8-inch cast iron skillet, and coat the bottom and sides of the skillet with the olive oil.
- Lightly flour your hands and transfer dough to the skillet.
- Shape dough into a round disk; cover with a towel and let stand 30 minutes.
- Preheat oven to 400˚F.
- Drizzle 1 tablespoon olive oil over the top of the dough and sprinkle with salt and parsley.
- Score the top of the loaf with a knife.
- Bake for 30 minutes, or until top is a golden brown.
- Remove from oven and immediately turn bread out onto a cooling rack.
- Let completely cool.
- Cut and serve.
Nutrition Facts : ServingSize 1 slice, Calories 278 kcal, Carbohydrate 43 g, Protein 10 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 189 mg, Fiber 2 g, Sugar 1 g
NO-KNEAD CHEDDAR BREAD
Steps:
- In a large mixing bowl, whisk together the flours, salt and yeast. Pour in the warm water and combine with a spatula until the dough becomes shaggy or sticky. Cover the bowl with plastic wrap and place in a warm area for at least 8 hours and up to 24 hours.
- Preheat the oven to 450 degrees F. Place a 5.5-quart enameled Dutch oven inside while preheating.
- Generously flour the work surface. Scrape the dough onto the floured surface and pull or fold into a round. Place on a sheet of parchment paper.
- Remove the Dutch oven, lift the edges of the parchment paper and carefully lower the bread and paper into the Dutch oven. Place the lid on top and bake, covered, until the bread is slightly browned and takes shape, about 40 minutes. Remove the lid and sprinkle the cheese in the center of the loaf. Return to the oven and bake until the cheese is golden brown and the outside of the loaf is hard, about another 20 minutes.
- Remove the bread from the Dutch oven and allow to cool completely before slicing.
JALAPENO-CHEDDAR BEER BREAD
This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
- Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
- Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
- Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
- Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.
NO KNEAD BEER BREAD
You can make a crusty loaf of no-knead beer bread in about four hours!
Provided by Andi Gleeson
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Put your choice of 12-oz. beer on the counter to start warming up (assuming it was in the refrigerator). When you are ready to make bread, place the beer bottle or can in a measuring cup of hot water to warm it to a yeast-friendly temperature.
- While your beer is warming, stir together flours, yeast, and salt. Pour in your warm beer and 1/4 cup of warm water. Stir together until all flour is incorporated and you've made a lumpy, bumpy ball of dough.
- Cover the bowl with a towel and let rise in a warm spot for two hours, or until about doubled in size.
- After rising, turn your dough out onto a baking sheet lined with a silicone baking mat or parchment paper. Sprinkle enough flour (about 1 tbsp.) over the top of the dough to lightly coat the surface. Shape the dough into a loaf shape. Cover with a towel again and let rise 30-60 minutes more (I usually go for longer). Before this resting period is over, place a pie dish filled with water on the bottom rack of your oven and preheat oven to 425 degrees F.
- After resting, cut a slash in the top of the loaf with a very sharp knife or razor blade. Bake your loaf in the preheated oven for 30-35 minutes until golden brown. Place on wire rack to cool completely before cutting.
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- Preheat oven to 350 degrees F. Lightly grease an 8x4" (or similar size) loaf pan with non-stick spray and set aside.
- Combine the self rising flour, sugar, salt, garlic powder and Italian seasoning in a large bowl and whisk to combine.
- Pour in the beer and use a sturdy spoon to mix, until a soft and semi-stick dough forms. Add in the cheese and fold into the dough.
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- Arrange oven rack to lower position - (so top of loaf will be in center of oven when baked.) Preheat oven to 375 degrees F. Grease bottom only of a 9-inch loaf pan
- In large bowl, stir together flour, sugar, baking powder, salt, garlic powder, dried herbs and cheese. Pour in beer and stir just until all dry ingredients are mixed in. Try not to over mix.
- Pour batter into prepared pan and gently even out with spatula. Pour half the melted butter over the top of the batter. Bake for 30 minutes.
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5/5 (1)Estimated Reading Time 5 minsServings 5Total Time 35 mins
- In a mixing bowl, stir together the flour, yeast, salt and garlic powder. Then stir in the grated cheese.
- Add the water and use a wooden spoon or silicone spatula (recommended) to bring the dough together. It will seem a little dry and shaggy looking at first, but it will turn into a soft and sticky mass in just a couple of minutes.
- Shape the dough into a ball (doesn't have to be perfect) and let it remain in the bowl. Cover with clingfilm and let it rest at room temperature for 2 hours, or until doubled.
- Place the bowl, still covered, in the fridge overnight and up to 3 days. I usually let it chill for about 14 to 16 hours.
NO-KNEAD CHEESE BREAD - KATHLEEN'S CRAVINGS
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5/5 (2)Category SidesCuisine AmericanTotal Time 13 hrs 55 mins
- In a large bowl, whisk together the flour, salt, and yeast. Toss in the cubed cheese so the cubes are coated in the flour. Slowly mix in the warm water using a wooden spoon or rubber spatula. Mix until just combined. The dough will be very sticky and shaggy looking. Cover the bowl with a kitchen towel and let rest for 12-16 hours in a warm, dry place (I keep it on my kitchen counter).
- Preheat the oven to 450 degrees F with a rack in the middle of the oven. Place your large dutch oven (no smaller than 4qt) in the oven while it preheats allowing the pot to heat up for 30 minutes.
- When the dutch oven is preheated, transfer the dough to a large piece of parchment paper. Quickly remove the dutch oven from the oven and carefully lift the parchment paper into the dutch oven. Put the lid back on and put back into the oven.
- Bake for 30 minutes with the lid on. Remove the lid and bake uncovered for an additional 20 minutes until the dough is golden and has a hard crust.
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- Start by preheating your oven to 350 degrees. Make sure to take your loaf pan and grease it with nonstick cooking spray.
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- In a large bowl, combine the flour, yeast, salt, garlic powder, onion powder, Italian seasoning and cheese cubes. Whisk together until combined. Add the water and stir, using a wooden spoon, until the mix is shaggy and sticky and weird but amazing. Cover with plastic wrap and a towel, set it and forget it for AT LEAST 12 hours.
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- In the meantime, preheat your oven to 450. Place a large, lidded dutch oven in the oven while it preheats. Transfer the ball of dough to the pot, place the lid on it and slide it in for 30 minutes. Remove the lid and let the bread bake another 15 minutes, or until golden brown on top.
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Reviews 31Calories 384 per servingCategory Side Dish
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