Apple Cheddar Beer Bread with Sage Butter
So check it. I have some serious beer bread to share with you this monday morning.
We are talking beer bread amped up a little bit with all the flavors of the season. Because I know you all loveeeee your beer bread. My buttery honey beer bread is still one of the all-time most popular recipes on this blog. I mean, with about five minutes from the mixing bowl to oven, I do see your point.
So of course I decided it was necessary to take that base and tweak it a little teeny tiny bit to make it festive.
I like making things festive.
Now, the prep time on this version is slightly longer since you do need to chop up an apple and grate up some cheddar cheese. But it’s still just one bowl. And no yeast – just beer and baking powder get this baby to rise all nicely. One bowl to golden, beautiful deliciousness. The hardest part is waiting for it to bake.
I personally like to stand in front of my oven door and watch it. Because maybe that will make it cook quicker?? You would think I would learn by now.
Anyway. And then there is the honey sage compound butter. I also have a thing for making compound butter. You can totally skip that part of the recipe if you want, but I couldn’t resist. Because nothing, nothing (!) beats a slightly warm piece of freshly made bread topped with a generous slather of slightly sweet, herby butter.
You’re going to want to just take my word for it and make that butter.
If you don’t devour it all in one sitting (ahem, we may know something about that), this bread does keep for several days wrapped up or in a container at room temperature. Then you can just pop some slices in the oven to rewarm a tad if desired. Like on Thanksgiving day.
Wow your guests with homemade bread that is pretty darn simple to make. But shhhh, they don’t need to know that.
It’ll be our hostess with the mostess little secret.
- 2 cups all-purpose flour
- 1 cup bread flour*
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 small apple, peeled, cored and diced (1 cup)
- 1 cup freshly shredded white cheddar cheese
- 1 bottle (12 ounce) your favorite beer
- 2 tablespoons unsalted butter, melted and cooled slightly
- ½ cup (8 tablespoons) unsalted butter, at soft room temperature
- 1 tablespoon honey
- 1 tablespoon minced fresh sage leaves
- ¼ teaspoon salt
- pinch of nutmeg
- Preheat the oven to 350ºF. Grease a 9x5 inch loaf pan with nonstick cooking spray or butter. Set aside.
- In a large bowl, whisk together both kinds of flour, the sugar, baking powder and salt. Add in the apple and cheddar and toss to combine. Add in the beer and mix until just combined. Transfer the batter to the prepared pan and spread evenly. Pour the melted butter over the top of the batter.
- Transfer the pan to the oven and place a baking sheet on the lower rack to catch any butter that may drip from the pan. Bake for 50 to 60 minutes, until a cake tester inserted in the middle comes out clean and the top is golden brown.
- Add the butter, honey, sage, salt and nutmeg to a small bowl. Mix until well combined. Taste and adjust any of the add-ins to your own liking.
Beer bread adapted from my buttery honey beer bread, which was originally from Ezra Pound Cake. Compound butter from Cookie Monster Cooking.