Three Cheese and Beer Quick Bread

Cheese?
Beer?
Bread?
SOLD!

Hubby plays "old man volleyball". Every week, pre-game, all the men folk gather round the picnic table to eat and drink and talk manly things.
This has been going on for 20+ years, and as cute as I think it is...it means I need to make an extra something during the week for him to bring.

As we are a small family, two loaves are a bit much. Normally I would freeze some, but I recently did a bunch of freezer cooking...and had no room to spare.

Lightbulb flashes!

I cut up an entire loaf and sent it to volleyball with my grown man-child.
From what I understand, it was a HIT!

There was none left when he came home.
So very glad I kept some for us!

Ingredients:

6 ½ Cups all purpose flour

2 Tbsp baking powder

1 Tsp salt

2 Tsp dry mustard

1 Tbsp dried Italian herbs

1 ½ Cups sour cream

2 Cups beer (room temperature)

½ Cup tomato juice

1 Tbsp worcestershire sauce

2 Eggs (beaten)

6 oz Shredded gruyere cheese

1 Cup parmesan cheese

6 oz Shredded white cheddar cheese

Directions:

1. Preheat oven to 350

2. Grease two loaf pans

3. In large bowl, whisk together the flour, baking powder, salt, dried mustard, and Italian herbs

4. Remove ½ cup gruyere and ¼ cup parmesan, set aside

5. Add remaining cheeses to flour mixture. Mix with fingers so all cheese is coated.

6. In a separate bowl, whisk together the beer, sour cream, tomato juice, eggs, and worcestershire

7. Add liquid mixture to dry ingredients. Stir until just mixed.

8. Divide batter between the two pans.

9. Sprinkle top of each loaf with reserved cheese

10. Bake for 50-55 minutes

Print

Adapted from Brown Eyed Baker

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