Skip to main content

Gouda Beer Bread

Looks good, huh?

I read this recipe in an issue of "Cooks Illustrated" magazine. The original recipe called for gruyere cheese, but I had gouda in the ice box...and it worked just fine.

The recipe is amazingly simple and the results were spectacular.

All I did was take a chunk of gouda (about 8 ounces), grated half of it and cut the other half into small chunks. I mixed the cheese with 3 cups of AP flour, 2 tablespoons of sugar, about a teaspoon of salt, a teaspoon of black pepper, 2 teaspoons of baking powder. Then I dumped a 12 ounce beer in it. I used Harvest Wheat, but even cheap beer would work. The beer needs to be lighter, because the fuller flavored beers might make the bread bitter. After mixing everything together, I dumped it in a loaf pan and poured 1/2 a stick of melted butter over the top. It baked in a 375 degree oven for about 50 minutes. After about 5 minutes out of the oven I took it out of the pan and let it cool on a rack. I only made it about 10 minutes before I had to slice it, because the aroma in the kitchen was insane.

Here's a close up of the craggly top.

If you like cheese and beer, YOU NEED TO MAKE THIS. RIGHT NOW.


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

Day 1 of Summer 2018!

There are obviously many things to enjoy about summer. Cooking is one of my favorites. Making creative meals at a leisurely pace is a luxury that rarely occurs during the school year. 
This is my first leisurely breakfast creation of the summer. I had leftover roasted sweet potatoes, so I threw them in my trusty cast iron skillet with some rough-chopped red onion and breakfast sausage. Devin likes his eggs scrambled. I like my hash topped with a fried egg. Either way you go- it was a suitable First Breakfast of the Summer!