Tuesday, September 1, 2020

Cast Iron Beer-Batter Cheese Bread

Last Night we made this Cast Iron Beer-Batter Cheese Bread for dinner and it was delicious! It's easy to make, and pretty quick. It bakes for 20-25 minutes. 
It calls for a 10 inch cast iron skillet. I like the round shape, the craggy crust, and being able to cut a wedge of bread - it made it seem like we were eating pizza with our grilled shrimp and salad.
At first we thought that maybe we did something wrong because it looked a little thin. Ours is perhaps not as uniformly even as the one from America's Test Kitchen but it's not too thin/wrong.
Our pot of chives is thriving which is good since the recipe calls for a half cup of minced fresh chives. It also calls for 2 cups grated gruyere, 1.5 cups in the batter and half a cup sprinkled on top the bread. It made for a terrific top crust of cheese. We used Yuengling beer for the mild lager.
We'd definitely make this bread again. It's our favorite of the 3-4 beer breads we've tried making. 

Recipe here: Cast Iron Beer-Batter Cheese Bread


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