This loaded cheddar bacon bread with peppers, scallions and beer as the secret ingredient requires no yeast, no rising and no fuss.
Each year summer comes, the temps rise and the grocery stores put on their A-game trying to get you to buy beer with their end of the aisle displays of all the fun summertime brews. And each year, I’m a total sucker for it.
This wouldn’t necessarily be a bad thing if there were two of us who actually drank beer in the house to tackle the 24 summery bottles but as I’ve discussed before, Ulysses won’t touch the stuff. I think I’ve seen him with a bud light lime (which barely even deserves to be classified as beer) once or twice in the heat of the summer. I try to get him to like it by buying things with names like “blackberry wheat” but one sip in and he just looks at me like “really? this shit does not taste like blackberries, Gina”. My response is usually an eye roll and some backhanded insult about his lack of manliness while grabbing the bottle and taking a nice long chug.
I’ll start off strong and usually have 3-4 bottles of the case a week after bringing it home but then it loses its appeal and weeks/months go by before I remember to drink another and before I know it, it’s the following May and there’s one lonely beer bottle left on the bottom shelf of the fridge.
I don’t really know the shelf life for beer, but I’m going to assume 8-9 months is expecting a bit much. So instead of drinking it, I baked with it.
If you think regular fresh baked bread is good, add bacon, peppers, scallions, sun dried tomatoes, a huge pile of cheddar cheese and beer to it and then tell me your thoughts.
Un-freakin real.
It’s like a very moist cornbread loaded with everything savory and good and with a hint of beer. No yeast, no rising, no kneading, no fuss.
And now that the last bottle is gone, I can go buy this year’s case.
Cheddar Bacon Bread
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 2 cups all purpose flour
- 3 strips bacon
- 3 tablespoons scallions, chopped
- 1/2 small yellow pepper, finely chopped (1/3 cup)
- 1 tablespoon rosemary, minced
- 2 tablespoons sun dried tomatoes, chopped
- 1 1/2 cups sharp cheddar, grated and divided
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 12 oz. beer
- 1/2 cup buttermilk
- 2 tablespoons agave
- 1/2 teaspoon hot chili powder
- 1/2 teaspoon smoked paprika
Instructions
- Preheat oven to 350 degrees. Grease a loaf pan with baking spray.
- In a skillet over medium-high heat, cook bacon until crispy. Set aside to drain on a paper towel, leaving the bacon grease in the skillet.
- Saute peppers and scallions in bacon grease until softened, about 2 minutes. Set aside.
- In a large bowl combine flours, baking powder, baking soda, salt, chili powder and smoked paprika and whisk together.
- In a small bowl combine beer, buttermilk and agave and whisk together.
- Pour wet ingredients into large bowl with dry ingredients and fold together with a spatula until just incorporated.
- Chop up bacon now that it's cooled.
- Add bacon, pepper & scallion mixture with the leftover bacon grease from the pan, sun dried tomatoes, rosemary and 1 cup of the cheddar cheese and fold into dough until just incorporated.
- Spread dough into loaf pan and bake for 20 minutes.
- Remove from oven, sprinkle remaining 1/2 cup of cheese on top and bake again for another 20-25 minutes until cheese is golden and bread is cooked through.
- Let cool in loaf pan for 20 minutes before removing and cooling on a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I love a strong brew, especially in the heat, but my boyfriend rarely touches a beer either. However the second I mention cheese and bacon, he’s totally game! Looks awesome!
Looks delicious. Awesome way to use up beer. I almost bought some beer called the Underworld. Just because of the name and cool label. haha. Instead I stuck with my regular.
Hope you had a great weekend, Gina!
Okay both you and Jessica have bread with bacon in it today. Not a bacon fan but both of your breads looks amazing and if I was into bread + bacon, this would be so up my alley. Gorgeous PICS!!
Beer bread never lasts long in my house. I can’t imagine if I add cheddar, bacon and all of this goodness to it. Love this!
Any bread without yeast is a win in my book – I might have to make this with faux bacon. :)
I’d like a savory slice of that goodness! Yum!
I would eat the slices with a beer and laugh heartily whilst your hubs drinks his cosmo.
I don’t like beer either but I’m all for baking with it… add bacon and cheese and yeah I’m happy.
I would love this bread! Not the biggest fan of beer, but I am betting with all the cheese it would taste fantastic!!
Really great idea. It is very interesting post. Thanks for sharing this :) love t so much.