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Irish Ale and Cheddar Bread Recipe

Irish Ale and Cheddar Bread Recipe
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★★★★★

4.8 from 28 reviews

This Irish Ale and Cheddar Bread is a savory quick bread featuring sharp Irish cheddar and the rich, malty flavor of Irish beer. Perfectly moist with a golden crust and topped with a fragrant garlic butter glaze, this bread is an excellent accompaniment to soups, stews, or enjoyed on its own as a hearty snack.

Ingredients

Scale

For the Bread

  • 3 tablespoons unsalted Irish butter (melted)
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt (sea salt or Himalayan)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 ounces Irish cheddar (shredded)
  • 12 ounces Irish beer (like Killian’s Irish Red)

For the Garlic Butter Topping

  • 2 tablespoons unsalted Irish butter
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Melt 3 tablespoons of unsalted Irish butter and brush a little of it on the inside of a 9×5-inch bread loaf pan; reserve the remaining melted butter for later.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1 teaspoon fine salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder until evenly combined.
  3. Add Cheese: Stir in 4 ounces of shredded Irish cheddar cheese until it’s evenly distributed throughout the dry mixture.
  4. Add Beer: Make a well in the center of the dry ingredients and pour in 12 ounces of Irish beer. Use a spatula to gently stir the mixture until just combined; the batter will be slightly lumpy but do not overmix.
  5. Transfer to Pan and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Drizzle the reserved melted butter over the top of the batter. Place the pan on the middle rack of the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Prepare Garlic Butter Topping: While the bread bakes, melt 2 tablespoons unsalted Irish butter in a small saucepan over low heat. Stir in 1/2 teaspoon dried parsley, 1/2 teaspoon garlic powder, and a pinch of salt, mixing well to combine.
  7. Brush Topping and Cool: When the bread is finished baking, remove it from the oven and immediately brush the garlic butter mixture evenly over the top. Allow the bread to cool in the pan for 10 to 15 minutes before carefully removing it and transferring to a wire rack to cool completely.
  8. Serve: Once cooled, slice the bread and serve warm or at room temperature alongside your favorite meal or as a savory snack.

Notes

  • Use a good quality Irish red ale such as Killian’s or Smithwick’s for authentic flavor.
  • Shredding the cheddar fresh will help it incorporate better into the bread.
  • Do not overmix the batter to keep the bread tender and moist.
  • The garlic butter topping adds flavor and moisture but can be skipped for a simpler bread.
  • Store leftover bread wrapped tightly at room temperature for up to 2 days or freeze slices for longer storage.

Nutrition

Keywords: Irish bread, cheddar bread, Irish ale bread, savory quick bread, beer bread, garlic butter bread

Find it online: https://victoriablair.com/irish-ale-and-cheddar-bread-recipe/