Rich, malty amber ale adds depth of flavor and helps create a tender crumb in this savory loaf.
Cheddar and Sage Beer Bread
Makes 1 (8×4-inch) loaf
- 3 cups plus 2 tablespoons self-rising flour
- 2 tablespoons sugar
- 1 tablespoon chopped fresh sage
- 1 cup shredded extra-sharp Cheddar cheese
- 1 (12-ounce) bottle amber ale
- 2 tablespoons unsalted butter, melted
- ½ teaspoon kosher salt
- Fresh sage leaves (optional)
- Preheat oven to 375°. Spray an 8×4-inch cast-iron loaf pan with baking spray with flour.
- In a large bowl, whisk together flour, sugar, and chopped sage; stir in cheese. Stir in beer just until combined. Spread batter into prepared pan. Drizzle melted butter onto batter; sprinkle with salt. Gently press sage leaves onto batter, if desired.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool on a wire rack for 20 minutes; serve warm.