Foodie Friday with Dr. Laura Klein: Goat Cheese and Chive Beer Bread
The savory and sweet of this quick bread recipe by Cooking and Beer is one of my favorites! The sharp tang and creamy texture of goat cheese compliments almost any beer you choose to add to the recipe. Toasting it or using if for sandwiches is great too!
Contrary to some beliefs, beer bread doesn’t get fluffy from the yeast of the beer, but rather the carbonation. Even more importantly, though, is the flavor of the beer you choose for this recipe. The darker the liquid’s color, the more robust the flavor. Let me know if you try it out and what you think!
Goat Cheese and Chive Beer Bread
2 cups all-purpose flour
1 cup bread flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon granulated sugar
4 ounces goat cheese, crumbled small
2 tablespoons fresh chives, chopped small
1/4 cup honey
12 ounces Saison beer (or your favorite ale or lager)
2 tablespoons unsalted butter, melted
- Preheat your oven to 350 degrees F and spray a 9×5 inch loaf pan generously with a non-stick spray. Set aside.
- In a large bowl, mix together the flours, baking powder, salt, granulated sugar, goat cheese and chives. To the bowl, add the honey and beer. Mix together until no dry ingredients remain. Do not overmix. Mix until just moistened.
- Pour the dough into the prepared loaf pan and drizzle the butter on top.
- Place the pan in the oven and bake for 50-55 minutes or until the bread is cooked through and the top is crusty and brown. Remove from heat and set aside to cool for at least a half hour before removing it from the pan.
- Slice and serve with butter and honey!
- The bread will keep in an airtight container or sealed tightly with plastic wrap for 3-4 days. Enjoy!