This recipe isn’t greasy like other cheese breads I have tried. It won’t last long after you serve it!
—DEBI WALLACE CHESTERTOWN, NY
PREP: 15 MIN. • BAKE: 50 MIN. + COOLING • MAKES: 1 LOAF (12 SLICES)
4 ounces Jarlsberg or Swiss cheese
3 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 bottle (12 ounces) beer or nonalcoholic beer
2 tablespoons butter, melted
1. Preheat oven to 375°. Divide cheese in half. Cut half of cheese into 1/4-in. cubes; shred remaining cheese. In a large bowl, mix flour, sugar, baking powder, salt and pepper. Stir the beer into dry ingredients just until moistened. Fold in shredded and cubed cheese.
2. Transfer to a greased 8x4-in. loaf pan. Drizzle with butter. Bake 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.