Cheddar Beer Bread

Libations used: 1 bottle beer

Libations left over: none

You know what's so great about beer bread?  Besides the fact that there's beer in it?  You don't need to add yeast to make it rise.  The yeast in the beer does that all for you.  For the lushes out there who always screw up their yeast preparation, this non-fussy bread solves all your problems.  Nod to Epicurious for this simple recipe, as it allows room for creativity - add in cheese, spinach, sun-dried tomatoes, herbs, etc.  I had a fridge full of leftover cheese from the Beer-Baked Mac 'n Cheese I made last week, so I mixed in shredded cheddar cheese.  The Lush Chef's parents like to serve their beer bread as an appetizer by cutting it into small cubes and dipping it in spinach artichoke dip - a crowd-pleasing and simple dish.  But this tastes absolutely stellar by itself.  I'm thinking beer bread for breakfast...

Cheddar Beer Bread - makes 1 loaf

• 3 cups flour
• 1 Tbs baking powder
• 3 Tbs sugar
• 1 tsp salt
• 1 bottle (12 oz) room temperature beer
• 1/4 cup melted, unsalted butter
• 3/4 cup shredded cheddar cheese

- Preheat the oven to 375.

- Combine flour, baking powder, sugar and salt in a mixing bowl.

- Add beer and cheese, mixing as little as possible.  The batter should actually be on the lumpy side.

- Pour the batter into a medium loaf pan and brush the top with melted butter.

- Bake in the oven for 35-40 minutes.