Swiss Beer Bread
From Taste of Home Fall Baking (2022).
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A historical recipe
Taste of Home Fall Baking, by Taste Of Home (2022).
Switzerland
Known as a Swiss recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
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- This recipe is a family favorite in our house because it isn’t greasy like many cheese breads.
- It will not last long in your house, either!
- —Debi Wallace, Chestertown, NY PREP: 15 MIN.
- • BAKE: 50 MIN.
- + COOLING • MAKES: 1 LOAF (12 PIECES) 4 oz.
- Jarlsberg or Swiss cheese 3 cups all-purpose flour 3 Tbsp.
- sugar 3 tsp.
- baking powder 1 ½ tsp.
- salt ½ tsp.
- pepper 1 bottle (12 oz.) beer or nonalcoholic beer 2 Tbsp.
- butter, melted 1.
- Preheat oven to 375°.
- Divide cheese in half.
- Cut half into ¼-in.
- cubes;
- shred the remaining half.
- In a large bowl, combine the flour, sugar, baking powder, salt and pepper.
- Stir beer into dry ingredients just until moistened.
- Fold in cubed and shredded cheese.
- 2.
- Transfer to a greased 8x4-in.
- loaf pan.
- Drizzle with butter.
- Bake until a toothpick inserted in center comes out clean, 50-60 minutes.
- Cool for 10 minutes before removing from pan to a wire rack.
- 1 PIECE: 182 cal., 5g fat (3g sat.
- fat), 11mg chol., 453mg sod., 28g carb.
- (4g sugars, 1g fiber), 6g pro.
Plating
Cookware for this recipe
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Saucepan
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Cake tin
-
Mixing bowl
-
Chef's knife
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Wooden spoon
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Spatula