For someone that doesn’t drink beer at all, I seem to find quite a few ways to use it. Beer-Can Chicken is on a steady dinner rotation in this house, and I always add a bottle to my 6 Hour Chili recipe.
Two weeks ago, J and I had a scheme to make homemade corned beef (which, by the way, was outstanding), and I knew that soda bread was the traditional accompaniment. But plain bread seemed so….plain. A few clicks later, I found this recipe, modified it a bit, and had to exercise tremendous restraint from eating more than one slice.
Serving it warm with butter is mandatory. I imagine that the leftover slices I’m hoarding in the freezer would make a mighty fine grilled cheese sandwich. Although it does seem redundant to make grilled cheese with cheese bread….
Like that would stop me.
Apple Cheddar Guinness Soda Bread
- ½ cup plus 2 tbs firmly packed light brown sugar, divided
- 1½ tbs apple cider vinegar
- 1¾ cups finely chopped Granny Smith apple
- 4 cups all-purpose flour
- 2¼ tsp baking soda
- 1½ cups finely shredded sharp Cheddar cheese
- 1 cup Guinness beer
- ⅓ cup unsalted butter, melted
- ¼ cup whole buttermilk
- 2 teaspoons old-fashioned oats
Preheat oven to 425°F. Spray a 10×5-inch loaf pan with baking spray with flour.
In a medium bowl, whisk together 2 tablespoons brown sugar and vinegar. Stir in apple, and let stand for 5 minutes.
In a large bowl, whisk together 4 cups flour, baking soda, and remaining ½ cup brown sugar. Stir in apple mixture and cheese. Gradually add beer and melted butter. Stir in buttermilk just until dry ingredients are moistened. Gently knead dough 3 to 4 times until ingredients are combined.
Shape into a log, and press into prepared pan. With a sharp knife, score a shallow line on top of dough. Sprinkle with oats.
Bake until golden brown and a wooden pick inserted in center comes out clean, 45 to 50 minutes, loosely covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes
~adapted from Bake From Scratch