Cheddar Garlic Beer Bread

A bread using beer and baking powder as the leavening agents for a rustic crumbly bread similar to a biscuit.

Course Appetizer, Side Dish, Snack

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 495

4 ounces vegan cheddar cheese 6 slices
½ cup 1 stick Country Crock Plant Butter
3 cups all-purpose flour sifted
¼ cup vegan sugar
½ teaspoon salt
3 teaspoons baking powder
½ teaspoon black pepper
¼ teaspoon cayenne
2 tablespoons garlic finely minced
2 tablespoons nutritional yeast
12- ounce bottle of light lager beer or pumpkin beer, or stout!, room temperature
Flaky salt + pepper to garnish

Pre-heat the oven to 375 degrees and butter a glass loaf pan.
Dice the cheese into small pieces. Place diced cheese and butter into a medium saucepan and melt on medium-low heat for about 15 minutes until melted.
Spoon flour into a measuring cup, level off with the back of a knife, and sift flour into a large bowl. Add sugar, salt, baking powder, black pepper, cayenne, minced garlic, and nutritional yeast. Mix together and follow by gently mixing room temperature beer. Finally, fold in the melted cheese/butter mixture just until fully incorporated.
Pour batter into buttered loaf pan and smooth the top with a spatula.
Garnish with flaky salt and cracked black pepper if desired.
Bake for 50 - 60 minutes.

I definitely recommend sifting the flour which helps to make the bread fluffier.

Try adding in different ingredients like diced red onion, jalapeno, fresh corn kernels, or some fresh herbs like thyme or oregano.