Cheesy Beer Bread

Today for lunch we are visiting my husband at work. The few times we have visited, I have brought a little something for his office mates - a peace offering of sorts for exposing them to the cacophony that is my children. They are good girls, but easily excited and the word quiet simply is not in their vocabulary. Today I made a quick beer bread recipe based on one in the America's Test Kitchen Family Baking Book.

INGREDIENTS:

2 1/2 cups AP flour

1 cup shredded Parmesan cheese

1 Tbsp chives

3 Tbsp sugar 

4 tsp baking powder

1 tsp salt

1/2 tsp freshly ground black pepper

1 1/4 cups beer (I used a pilsner)

4 Tbsp canola oil

1 T butter - melted

DIRECTIONS:

1) Preheat oven to 350*. Grease a 9" loaf pan.

2) Mix flour, cheese, chives, sugar, baking powder, salt, & pepper in a large bowl. Stir in beer & oil until just combined and no dry bits are left. It will be a thick batter. Careful not to over mix.

3) Scrape the batter into the greased loaf pan & smooth the top. Brush with the melted butter.

4) Bake until golden brown and it passes the toothpick test - about 45 minutes.

5) Let the loaf cool in the pan for 10 minutes, then turn out onto a wire cooling rack, and let cool for at least 1 hour before serving.

And here is the loaf! My house smells so yummy! Can't wait to see how they like it.