This week we pay homage to the French with a cheesy bread for Bastille Day – posting date is July 17!
Cheesy Bastille Day Beer Bread
Author: Matt Lewis & Renato Poliafito
Yield: 1 9- by-5-inch (23-by-12-cm) loaf • 12 servings
- 4 ounces (115 g) Comté cheese, shredded
- 3 cups (385 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ancho chile powder (optional)
- 4 ounces (115 g) Pyrenees Brebis cheese or other semisoft sheep’s-milk cheese, cut into ½-inch (12-mm) cubes
- 1¼ cups (10 ounces/300 ml) beer
- 1 large egg, beaten lightly
- ¼ cup (55 g) sour cream
- 2 tablespoons unsalted butter, melted
- Preheat the oven to 350°F (175°C) and position a rack in the center. Spray a 9-by-5-inch (23-by- 12-cm) loaf pan with nonstick cooking spray.
- Sprinkle approximately 1 ounce (30 g) of the Comté over the bottom of the pan in an even layer.
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, and the ancho chile powder, if using. Stir in the Brebis and 2 ounces (55 g) of the Comté, making sure each piece is completely coated in flour. Set aside.
- In a medium bowl, whisk together the beer, egg, sour cream, and butter.
- Add the wet ingredients to the flour mixture, using a rubber spatula to fold together until they are completely combined. Do not overmix.
- Transfer the batter to the prepared pan. Smooth the top and sprinkle with the remaining 1 ounce (30 g) Comté. Bake, rotating the pan halfway through the baking time, until the top is browned and the loaf is cooked all the way through, 45 to 55 minutes; insert a toothpick into the center of the bread to check for doneness—it should come out clean (except perhaps for some melted cheese). Remove from the oven and place the loaf on a cooling rack for 20 minutes. Then turn it out onto a wire rack to cool completely.
- Slice and serve; the bread can also be toasted before serving.
How to store: The bread will keep, tightly wrapped, at room temperature for up to 2 days. It also freezes really well—wrap tightly in plastic wrap, then foil, before freezing.