Today is the last day of this polar vortex. There are whispers that Friday thru Monday will be in the thirties – time to dig out the flip flops. :0) But today is still COLD 8 for the high and another double digits below zero for the low.
I’m making Bacon Cheddar Potato Soup for dinner and everyone knows that you have to have bread with soup. I think the world explodes if you don’t 😉
I made some adjustments to this beer bread recipe and now it’s my favorite soup bread. Actually I have several versions of this recipe. Beer breads are my favorite go to breads. It’s dense – great for broth soaking. It’s full of flavor – so it doesn’t become a tasteless side. It doesn’t have yeast – yeast and I are enemies.
What you need
- 3 1/2 cups self-rising flour
- (if using regular flour add 1 tablespoon baking powder and 1 teaspoon salt)
- 3 tablespoons sugar
- 12 oz. can beer (any variety)
- 1 egg, beaten
- 1/2 stick butter
- 1 cup extra sharp cheddar cheese (you need a good cheese to stand up to the flavors or you won’t be able to taste it)
- 2 tbs fresh dill
- ½ cup crispy bacon
What you do
- Mix flour and sugar together in large bowl.
- Add beer and egg to flour mixture and mix well.
- Add cheese, fresh dill, and bacon.
- Scrape batter into greased loaf pan; bake at 350 for 50 minutes.
- Remove bread from oven; melt butter. Brush melted butter onto bread and return to oven to bake 5-10 additional minutes.
- Cool on wire rack; serve with a hearty soup or beef stew!