SERVES 8 to 10
TOTAL TIME: 40 minutes
We prefer to use a cast-iron skillet here because it makes the best crust; however, a 10-inch ovensafe skillet will also work for this recipe.
|
2½ |
cups (12½ ounces) all-purpose flour |
|
3 |
tablespoons sugar |
|
4 |
teaspoons baking powder |
|
1 |
teaspoon salt |
|
½ |
teaspoon pepper |
|
8 |
ounces Gruyère cheese, shredded (2 cups) |
|
4 |
tablespoons unsalted butter |
|
1¼ |
cups beer |
1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Whisk flour, sugar, baking powder, salt, and pepper together in large bowl. Stir in 1½ cups Gruyère, breaking up any clumps, until coated with flour.
3. Melt butter in 10-inch cast-iron skillet over medium-high heat. Pour all but 1 tablespoon of melted butter into flour mixture. Stir in beer until just combined. Batter will be heavy and thick; do not overmix.
4. Quickly scrape batter into hot skillet and smooth top. Sprinkle with remaining ½ cup Gruyère. Bake until golden brown and toothpick inserted into center comes out clean, 15 to 20 minutes, rotating skillet halfway through baking. Let bread cool slightly in skillet before removing. Serve warm or at room temperature.