Ale Bread Adapted from a recipe at Farmgirl Fare and a recipe I’ve made before, with a twist of inspiration and a pint of stout
- 3 cups unbleached flour
- 1 tbsp.sugar
- 1 good pinch kosher salt
- 1 tbsp. baking powder
- 1 bunch finely chopped scallions
- 1 cup grated sharp cheddar cheese
- 12 oz. beer (I used Shiner bock, a dark German beer)
- 1 egg
- 2 tbsp. water
Whisk egg and water until frothy in a small mixing bowl.
Heat oven to 375°F. Combine flour, sugar, salt, baking powder, scallions and cheese in a large mixing bowl or the bowl of your stand mixer. Slowly mix in beer and mix until just combined. Batter will be thick. Spread in a greased 8″ loaf pan, brush with glaze if desired. Sprinkle with a bit of shredded cheese.
Bake until golden and toothpick inserted in center of loaf comes out clean, about 45 minutes.
Cool in pan on rack for 10 minutes. turn out onto rack, place top side up and allow to cool completely. Reheat if desired before serving.
(I don’t recommend serving this straight from the oven, or even for the first hour, as the crust is unbelievably tough, but softens as it cools.)