Everyone knows that beer and cheese is a match made in heaven. There is something special about the bubbly yeastiness that complements the smooth bite of cheese. Beer and cheese have found themselves side by side in snacks and soups alike, but they have never been better paired than in beer bread and cheese.
If you have never had beer bread you are missing out. This quick bread is pretty much perfection in a loaf. The recipe is simple and uses ingredients you probably already have in your pantry (straight-up beer bread recipe here; honey beer bread recipe here). All you need to do is mix everything in a bowl and bake. The beauty of beer bread is that the yeast in the beer provides most of the leavening for the bread, so you don’t have to deal with other forms of leavening.
The beer you choose makes the bread. While picking your beer, use the same principles you would use while choosing a wine for a recipe – if you wouldn’t drink it, don’t cook with it! Almost all beers work well in this recipe, but I wouldn’t recommend a pale ale or anything that is flavored.
Hot out of the oven it is nearly impossible to eat right away. The golden-brown bread smells like you slaved away, kneading dough for hours. The exterior of the bread is perfectly salty with a slight crunch because of the butter melted on top. The soft middle of the loaf is perfumed with the rich yeast smell from the beer and is surprisingly sweet. I dare you to not eat the whole loaf.
While your bread is still hot, slice it and smear on any soft, smelly cheese. Soft cheeses are easy to spread and will melt seamlessly into the salty crevasses of your homemade bread, while the powerful, aromatic notes will provide a counterbalance to the yeast. You want a cheese that has enough flavor to stand up to the bread. I recommend Harbison or an Epoisses. It is the perfect pairing for a chilly afternoon.
Straight-up recipe: Food.com Photo Credit & honey recipe: The Hungry Couple
Virginia Hyde
Virginia Hyde is a southern girl at heart who just moved to Boston to submerge herself in food - mainly cheese, to be honest. Game for any food-related adventure, festival, or gathering, she is ready to share her passion for cheese with others. Virginia is currently working on a Masters in Gastronomy at Boston University.
