Equal parts salty and sweet, this crowd-pleasing bacon cheddar beer bread works for every meal. Serve it alongside hearty stews or offer it as a savory alternative to traditional brunch dishes.
- 8 slices bacon, crumbled
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons salt
- 1 teaspoon garlic powder
- 1½ cups shredded cheddar cheese
- ¼ cup honey
- 12-ounce can of beer at room temperature
- 3 tablespoons cold, unsalted butter
- Set out the beer so it warms to room temperature.
- Fry the bacon and set it aside on a plate to cool.
- Preheat oven to 375°.
- Grease a 9" x 5" x 2½” loaf pan with butter and set aside.
- Combine dry ingredients in a bowl, mixing well.
- Add shredded cheddar cheese and honey to the dry ingredients.
- Crumble bacon and add it to the ingredients already in the bowl. Mix well.
- Add the beer to the bowl, stirring frequently to distribute the liquid. (The batter will be thick and sticky.)
- Add batter to the prepared bread pan, smoothing the top so it’s flat.
- Slice cold butter into pats roughly ¼ inch thick and place them on top of the batter.
- Bake at 375° for 35-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. (Begin checking at 35 minutes. If the top is golden, but the center isn’t fully done, cover with foil and continue baking.)
- This bread has a tendency to swell quickly, so stick with the recommended 9" x 5" x 2½” pan or larger.
- If you must use a smaller pan, place an empty cookie sheet on the rack under the bread pan to catch melting butter if it drips.
- Let bread stand on counter for 10 minutes to allow the melted butter to redistribute itself throughout the bread.
- Remove the bread from the pan and cool fully on a cooling rack.
- Slice and serve plain or with butter and honey.