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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Jalapeno Cheddar Pull-apart Beer Bread

I am quite the active yeast novice. Which sounds gross.

But I just haven’t yet mastered the art of working with yeast doughs. They end up being sticky messes that I can’t control. And I end up saying choice words and throwing things around the kitchen. (Truth. Ask my husband.)

These breads intimidate me with their mystical rise and we never get to develop our relationship because I’m too scared and I’ve been beaten too many times. But this bread. This bread. I had to try. How could one not?

And what happened? My dough was a sticky mess. I said some choice words and banged some stuff around the kitchen. But I didn’t give up. I covered my dough back up and put it in the refrigerator to work its magic overnight. Well, magic didn’t happen. But enough of a spark was there that my bread still puffed up nicely in the oven. And it was still tasty. Was it tender and flaky and perfect like I want it to be? Yeah, right. But we’ll get there. Was it worth it? Oh, yes.

Jalapeno Cheddar Pull-apart Beer Bread

Adapted from Smitten Kitchen

Dough

4 tablespoons unsalted butter

1/4 cup plus 1/3 cup beer divided

2 cups plus 1/2 and 1/3 cup flour, divided

2 tablespoons sugar

2 1/4 teaspoons instant yeast

1 teaspoon salt

2 large eggs, room temperature

Heat the butter and the first 1/4 cup of beer together in a small saucepan until the butter has melted. Add the remaining 1/3 cup of beer and set aside to cool.

In a stand mixer with the paddle attachment, blend together the first 2 cups of flour with the sugar, yeast, and salt. On the lowest setting, mix in the butter and beer mixture until it is just incorporated. Add eggs on at a time, then add the remaining flour. Switch to the dough hook and knead the dough for 3 or 4 minutes. Transfer the dough to a well-oiled bowl and cover loosely with a towel or plastic wrap. Let the dough rise until doubled, about an hour.

Filling

3 tablespoons butter

1 tablespoon mustard

3 oz cream cheese

1 1/2 teaspoons worcestershire sauce

1 teaspoon paprika

1/2 teaspoon salt

fresh ground peppper

1 1/2 cups cheddar cheese, shredded

2 jalapenos, diced

Melt the butter, mustard, and cream cheese together in the small saucepan. Take off of the heat and whisk in the seasonings.

Assembly!

Prepare your loaf pan by greasing it with method of choice. Roll out your dough on a well floured surface to approximately a 20×12 inch rectangle. Brush your filling all over the dough. Cut your dough (I use a pizza cutter) lengthwise into five 4×12 inch strips. Sprinkle one strip with approximately 1/4 cup of cheese and diced jalapenos. Place another strip on top and sprinkle with another 1/4 cup of cheese and jalapenos. Repeat until all the dough strips, cheese and jalapenos have been used.

With a serrated knife, very gently cut the stack of strips in 6 two-inch segments. (I find it easiest to cut the entire strip in half, then cut the two halves into thirds.) Stand the loaf pan up on its short end so it stands vertical, and stack all of your segments on top of each other. Cover loosely with saran wrap or towel and let rise for another 30-45 minutes.

Cook!

Preheat your oven to 350 degrees. After its final rise, cook for 25-35 minutes. Wait at least 5 minutes for it to cool, then pull that deliciousness apart and enjoy!

See Smitten Kitchen for another look at assembly and baking instructions.

Parsley, Sage, Rosemary & Thyme: Simon & Garfunkel Beer Bread

A couple weeks ago we threw our little one a Simon and Garfunkel themed Second birthday party. That’s right. Every toddler’s dream.

The first birthday was centered around the Beatles (1-compilation album=perfect!). I made yellow submarine sandwiches with I am the eggman egg salad and I am the walrus tuna salad; Strawberry fields salad; Bungalow Bills Buffalo Wings; Sergeant Pepper’s Lonely Hearts Club Dip (roasted red pepper dip); Watching the Pinwheels (tortilla roll ups); Piggies (pigs in the blanket); A Taste of Honey (literally just a bottle of honey with a spoon); and my personal favorite-The Salad of John and Yoko (a pasta salad).

But this year, it was all about my favorite music group of all time. I found it slightly more challenging to correlate food to the serious Simon and Garfunkel tunes, but I felt proud of the outcome.

Mrs. Wagner Pies (black bean cheddar and spinach ricotta empanadas); I’d rather be a sparrow than a snail (tortilla roll ups again, this time up on their sides); boysenberry jam-on english muffins of course; The Dips that are Green (avocado hummus and pesto dip). And a parsley, sage, rosemary and thyme beer bread with a garlic compound butter.

I’m sure you only wish you had a second birthday half as awesome.

Simon and Garfunkel Beer Bread

Adapted from Farmgirl Fare

3 cups all purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon dried parsley

1 teaspoon dried sage

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 garlic gloves, minced

1 cup cheddar cheese, shredded

12 oz. (1 bottle) beer

1 egg

Garlic Butter

1 stick salted butter, softened at room temperature

2-3 garlic cloves, minced

1/2 teaspoon dried parsley

Preheat your oven to 375 degrees. Combine flour, sugar, baking powder, salt, parsley, sage, rosemary, and thyme 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 garlic and cheese and stir, covering all pieces with flour to assure it doesn’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.

In a small bowl, mix butter, garlic and parsley together. Reserve to spread on your super delicious Simon & Garfunkel beer bread!