Feel like having a nice warm slice of yeasty, cheesy goodness but don’t have hours to wait for traditional bread dough? Well, you’re in luck because I have the perfect recipe for you, with many ingredients you probably already have in your pantry. I’ve chosen to give you a simple, basic recipe that can be easily customizable to your favorite flavors by using different veggies and cheeses. Like Mexican flavors? Try jalapeño and manchego or Monterey Jack. Prefer Italian? Used sun-dried tomatoes, parmesan, and a little basil. The possibilities of this quick bread are limited only by your imagination. It takes only a few minutes to prepare and will give you a soft chewy loaf with a crispy crust in about an hour of baking. This recipe makes a 9×5 loaf that serves at least 10 for about 260 calories per slice.
Here’s what you’ll need:
1 T. olive oil
1/2 c. finely chopped yellow onion
1 garlic clove, minced
13.5 oz. all-purpose flour (about 3 cups)
1 t. salt
1/4 t. black pepper
3 T. sugar
2 t. baking powder
½ c. shredded Monterey Jack cheese
½ c. shredded cheddar cheese
12 oz. beer (such as Budweiser)
2 T. melted butter
First, preheat the oven to 375. Next, heat the oil in a small skillet over medium heat and add the onion to the hot pan. Reduce the heat to medium-low and sauté the onion for about 10 minutes until it is soft and golden. Then add the garlic and sauté another couple of minutes, just to take the raw flavor out of the garlic.
While the onion is cooking, weigh out your flour. If you don’t have a scale, it is important to spoon the flour into a dry-measuring cup and level off with the back of a knife. Scooping out your flour directly from the container with a measuring cup causes the flour to pack more tightly, resulting in too much flour and dry bread.
Using either a whisk or a sifter, incorporate the salt, pepper, sugar, and baking powder into the flour.
Finally, add the cheese, onion and garlic, and beer and stir with a wooden spoon just until everything is combined. Spray a 9×5 loaf pan with cooking spray, and spoon the dough into the pan.
Even out the dough and brush, or spoon, half of the melted butter evenly over the top. Cook for 30 minutes and then brush on the remaining tablespoon of butter. Cook another 30 minutes. The top should be nicely golden and a wooden skewer should come out clean when your loaf is finished.
Let it sit in the pan for 5-10 minutes and then turn out onto a wire rack. Allow to cool as long as you can ignore the tempting aroma; slice and devour.