For week two of Oktobeerbreadfest we are going a bit more traditional. Beer, cheese, and a bacon are a lovely combination in soup form which gave me the inspiration for this bread. I added some fresh herbs (you can use dried herbs too) for something a little extra, and wound up with a bread that really shines alone, as well as being excellent to dip in tomato soup, craft a glorious grilled cheese, or serve with actual beer cheese soup.

Sharp cheddar is my cheese of choice here, but any cheddar or firm cheese would do nicely. Play around with the flavors to mix and match with your entrées and sandwiches. Crumbled bacon adds an extra savory note and a bit of texture, without overpowering the bread itself. If you only want a hint of bacon, I recommend just crumbling a slice or two on top of the loaf (before baking) rather than folding it into the batter itself.

Vegetarian or just not into bacon? Stick to just cheese and herbs and you’ll still wind up with something amazing. Vegan? Herb beer bread is excellent as well, or try your favorite vegan cheese substitute (and let me know how it turns out!)

Extra cheddar and/or bacon will result in a grilled cheese for the ages; optionally, pair with a bottle of the beer you used in the bread to bring the whole meal together. For breakfast, top with a poached egg and extra herbs and you are good to go.

Regardless of the variation(s) you try, this bread is a super easy way to get that cheesey, bready, goodness without needing the patience for yeast. Let me know your favorite combinations!

(Bacon & Cheddar) Herb Beer Bread

Makes one standard loaf

Ingredients

1 1/2 cup whole wheat flour
1 1/2 cup white flour
4 1/2 tsp baking powder
1 1/2 tsp salt
1 Tbsp dried herbs (I used a mix of basil and chive)

12 oz beer
4 oz sharp cheddar, coarsely grated
2-4 slices bacon, cooked and crumbled (optional)

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×5″ loaf pan and set aside.
2. In a medium bowl, combine dry ingredients and whisk together to remove lumps.
3. Pour in beer and stir until just combined.
4. Fold in cheddar and bacon, if using.
5. Spread evenly into prepared pan, then top with remaining oats.
6. Bake 50-60 minutes, or until nicely browned and a toothpick comes out clean.
7. Cool on the counter about 10 minutes, then remove to a wire rack to cool completely.
8. Serve with butter, either solo or alongside your favorite chili.

Notes

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