One-Bowl Beer and Cheese Bread

This recipe first appeared in the March 2017 issue of Culinaire Magazine courtesy Renée Kohlman.

Fantastic with warm and hearty soups and stews, but also quite lovely when toasted with butter and jam for the next morning’s breakfast, this beer bread is versatile and super easy. It has now gone onto heavy baking rotation in my house, and I’ve tried other add-ins such as chopped rosemary and thyme, minced garlic, pinches of chili flakes and smoked paprika, and using honey instead of sugar. All grand, if I do say so myself. For an easy-to-make quick bread, this loaf really can’t be beat!