If you ever happen to check a blogger’s Twitter feed, or Pinterest page, or the recent texts in their phones, you’ll quickly discover that we’re a pretty social bunch. And with good reason. Pretty much every food blogger I know does the majority of her/his work at home, sans coworkers, sans a “boss”, and sans typical workplace banter.
It’s an odd little solitary career which at times can be awesome! But it also means that bloggers get extra excited when they have the chance to chat with or be around blogging friends who fill that coworker void. And who can also relate and encourage and equip each other, and also not think we’re totally crazy. You know, friends who don’t blink an eye when you throw around acronyms like SEO, WP, DFP, or GIFs. Or who can talk strategy for Analytics or Alexa or Ahalogy for hours. Or who don’t bat an eye when everyone whips out a camera to take a photo of every single thing we eat.
Those crazy sort of people. ;)
My favorite thing, though, is when those initial business-y, bloggy relationships start to turn into actual factual friendships. Especially when they’re local and I get to bump into them more than once or twice a year. And especially when the bloggers is equally obsessed with her dog as I am. Enter, the namesake of Cookie and Kate.
Actually, the talented creator behind this popular blog actually goes by her full name, Kathryne. And Cookie is her adorable little pup who is actually about the same size as my Henry.
Anyway, Kathryne moved to KC a few years ago from Oklahoma, but it took months and months for our paths to finally cross at a few blogging events. Once they did, we quickly discovered that we were both (a) major dog lovers (b) moving into new homes within the same few months and (c) part of the 0.593% of food bloggers out there who are single right now.
So of course, it made perfect sense that we get together a few weeks ago to (finally) introduce our two pups, and take a tour of Kathryne’s new casa, and toast to the art of doing life well solo.
And of course, good food must be involved.
Kathryne made one of her famous salads. And I decided on a whim to turn some Cinco de Mayo cerveza into this garlic cheddar beer bread
For any of you who have not made beer bread before, let me assure you — it’s basically the easiest bread to make EVER.
There is no kneading involved, no rising, and basically no mistakes possible. Just stir a few simple ingredients together with a bottle of beer (which acts as the yeast), pop the batter into a bread pan, and bake it up to that delicious, warm and flavorful perfection.
I had picked up a 6-pack of ALDI’s cerveza to try out for Cinco De Mayo. So I paired a bottle with some extra sharp cheddar (I always recommend going sharper when baking!), and tossed it into my favorite recipe along with some garlic powder.
The result?
Well, I took a loaf over to share with Kathryne and she gave it the thumbs up. So it gets the double-food-blogger seal of approval.
Definitely a quick and easy and delicious side to go with any of those grilled entrees and salads and fruit this summer.
Garlic Cheddar Beer Bread
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons white granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 2 tablespoons honey, slightly warmed
- 1 (12-ounce) bottle beer
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons butter, melted
Instructions
- Prep oven and pan. Preheat the oven to 350°F. Grease a bread pan.
- Mix the dough. In a medium bowl, whisk together the flour, sugar, baking powder, salt and garlic powder. Gently stir the beer and honey into the dry ingredients until just combined, then stir in the shredded cheddar until just combined. (Be careful not to over mix the dough.) Transfer the dough to the pan and spread it out evenly with a spoon.
- Bake. Bake for 40 minutes. Remove the pan and brush the melted butter on top of the bread. Return to the oven and bake for 10-15 more minutes, until the top is golden brown and a toothpick/knife inserted in the middle comes out clean. Let cool for at least 5 minutes.
- Serve. Serve warm and enjoy!
Did you make this?Let me know how it turned out in the comments below!
Why have I never tried baking with beer?!!
Oh man. This looks so easy!! Love it!
You’re such a sweet friend! Would love to be down the street from you so we can swap leftovers – how fun would that be? Love how easy this bread is to make! It looks so good with that butter on top!
Beer bread is the biggest positive difference your blog has made in my life — why was I not making/eating it all my life? Thanks so much for another fab-looking loaf!
Beautiful cheese bread, Ali! Love all the flavors! I always buy the cheddar at ALDI. And pepper jack. And mozzarella. Love their cheeses!
This type of bread just makes my heart sing! And your photos are beautiful. : )
Love this recipe!! I will give this version a whirl. I’ve been making my own beer bread for years. Tastefully Simple mixes are TOO EXPENSIVE!! Just FYI, I found your blog through Caitlyn Cress. Her boyfriend, Grant Wallace, is my nephew :)!!
This bread looks killer, love the cheddar topping!
Beer bread is MY favorite. Pass the butter please. I had no idea Katherine moved to KC. How fun for the two of you to connect. Love seeing both of your pooches- dogs are so special and I know that my old lab is like my third baby!
I guess beer bread would be great with.. a bottle of beer :D