Soft and airy homemade beer bread with a cheddar swirl. A fun snacking bread to share with friends and family!
Keyword: Beer, Bread, Cheese
1Cand 2Tb beer*
2 1/4tspactive dry yeast
2 3/4Call purpose flour
8ozcheddar cheeseshredded (2 cups)
In a glass measuring cup, heat beer to 115°F. Dissolve sugar and yeast in beer. Allow to proof for 5 minutes.
In a large bowl or stand mixer, combine flour and salt. With mixer running on low, mix in beer mixture. Increase speed, mixing until a smooth ball forms.
Grease a medium bowl. Shape dough into a ball, transfer to prepared bowl. Flip to coat all sides. Cover and allow to rise in a warm location until doubled in size, roughly 1 hour.
Grease a 10-inch loaf pan. Set aside.
On a silicone counter mat, roll out dough to a 10x20-inch rectangle. Sprinkle entire surface with shredded cheese, leaving a 1/2-inch border. Starting at one of the short ends, begin tightly rolling. Pinch ends and seam to seal. Using a sharp knife, slice down the center of the rolled dough to form two long pieces of dough, with center exposed. Twist dough pieces around eachother to form a braid. Pinch ends together. Carefully transfer to prepared loaf pan. Loosely cover and allow to rise in a warm location for an additional 60-90 minutes or until doubled in size.
Preheat oven to 350°F. Bake for 40-45 minutes or until internal temperature reaches 190°F.
Allow loaf to cool in pan, set on a wire rack. When bread is cool, carefully run a sharp knife down the sides of the pan to release the loaf from the pan.
Slice loaf into desired thicknesses. Store in an airtight container for up to several days.
Recipe serves 8-10, yields 1: 10-inch loaf.An original recipe from Baked by Rachel