Chive and Cheese Beer Bread

As soon as I saw Cassie’s post on Back to Her Roots about making chive and cheese beer bread I knew it was a recipe right up my alley. I’ve written on the blog before about trying new beers before, as well as posting a roundup of my favorites. I also enjoy baking, so combining the two was pretty fun for me.

First off, this was one of the easiest breads I’ve ever made. Once the chives were chopped and the cheese was shredded it literally took minutes to combine the ingredients and get it in the oven. Seriously easy. If you’re not much of a baker this is a recipe you should try. Even though it’s called a bread there’s no yeast to deal with, so you don’t have to worry about that.

I only made two changes to the recipe. The first was that I was supposed to use white whole wheat flour. Instead I just used plain white flour because that’s what I had in the pantry. Sometimes you have to go with the flow. I didn’t think that it would make much of a difference and I don’t think it did – it still turned out delicious.

The second change I made was that I had to cook it substantially longer than the recipe said. It’s most likely due to the high elevation here. Calgary is at 3,438 feet, so I need to cook most recipes longer than stated, so it was no surprise that I had to do it with this chive and cheese beer bread as well. I had the bread in the oven for an additional 18 minutes.

The cheddar cheese, slight onion flavor from the chives, and beer was the perfect combination. No one flavor was too overwhelming, but they all worked great together. Not only does it taste good, but I think it’s also a really pretty bread. I know this is a recipe that I’ll have in my regular rotation now. It was great on it’s own plain, or with some butter.

Once again, if you want to check out Cassie’s recipe, you can find it here.

Do you have a favorite kind of bread that you make?