Olive Cheddar Beer Bread

This is merely a riff on a standard classic.

bread1Beer bread is one of my favorite things to take to someone’s house for whatever event we happen to be celebrating: birthdays, baptisms, Thursday–it always works. Chances are they will not have made some themselves (unless you’re coming to my house) and it won’t be competing against the food they’ve prepared. Others will bring chips and hummus and cookies, and it’s an item that stands on its own.

bread2Of course, I know I’ve posted a beer bread before. This just shows off how endlessly and effortlessly adaptable beer bread can be. Sláinte!

Olive Cheddar Beer Bread

Adapted from Simon & Garfunkel Beer Bread

3 cups all purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon dried parsley

1 teaspoon garlic powder

1 cup cheddar cheese, shredded

1/2 cup green olives, chopped

12 oz. (1 bottle) beer

1 egg

Preheat your oven to 375 degrees. Combine flour, sugar, baking powder, salt, parsley, garlic powder in a medium/large bowl. I like to aerate it at this time and just stir it all together with a whisk. Add in the cheese and olives and stir, covering all pieces with flour to assure they don’t stick together in a clump. Pour in the beer and stir until just combined.

Pour the batter in a greased loaf pan, spreading it out evenly. In a small bowl, whisk the egg with a little tap water. Brush the egg glaze over the top of the bread batter. Bake 40-45 minutes, or until the bread sounds hollow when tapped and an inserted toothpick comes out clean.

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