Cheesy Apple Beer Bread Recipe For National Apple Month
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For National Apple Month, October, how about making apple bread? This simple apple beer bread is made even better with a great cheese: the rich, aged Grand Cru® cheese from Roth. This quick bread is a little bit sweet, a little bit savory, and totally cheesy. It has yeasty nuances from the beer. You can have it as a breakfast bread with butter or jam, or serve it with salad or soup. We enjoy it at “tea time” (which can be tea, coffee, or a cold glass of milk). The recipe (below) was developed by Melissa Coleman, The Faux Martha, and sent to us by Roth Cheese. > Check out more of Melissa’s beautiful recipes. > The history of Swiss cheese. The cheese used in this bread is Roth Cheese’s Grand Cru®, the company’s signature Alpine-style cheese. (Alpine, or mountain cheeses, are hard cheeses made in large wheels. Emmental, the Swiss cheese with eyes (holes), is one of them. Here’s more about authentic Swiss cheese.) It’s made in imported copper vats with the freshest milk and is aged for four months or longer in the Roth cellars. The best wheels are hand-selected to age six months or longer into Grand Cru Reserve, which has even more complexity. It’s received many awards for its bold and savory taste, and rightfully so. Robust and full-bodied, this special cheese melts beautifully for everyday enjoyment. For snacking or as a table cheese, pair it with: If you make a double batch, you won’t regret having the extra. It freezes beautifully. For an extra-pretty presentation, add a few thinly sliced apple pieces to the top of the loaf before baking, and sprinkle with extra thyme. 1. PREHEAT the oven to 375°F. Drape a piece of parchment paper over an 8 1/2- x 4 1/2-inch loaf pan†. Set aside. 2. PREP the dry ingredients. In a large bowl, stir together the flours, baking powder, thyme, and salt. Toss the grated cheese and shredded apples into the mixture, and stir to coat. 3. POUR both the beer and maple syrup into the dry ingredients at the same time. Immediately fold the batter with a spatula just until combined, being careful not to overwork the batter. 4. POUR the batter into the prepared loaf pan. Bake for 45 to 50 minutes. After about 40 minutes, cover the top of the loaf with tented foil, as needed, to prevent the crust from over-browning. The bread is ready when a toothpick comes out clean from the top center. 5. REMOVE from the oven and add the optional glazes. Gently smear the butter over the crust and lightly drizzle it with honey or maple syrup. Let cool for 5 minutes before running a thin knife around the edges of the pan to loosen the loaf. 6. REMOVE the loaf from the pan. Serve the bread warm with butter, or within a day of making. It’s best on day one. Editor’s note: We froze the leftovers, and re-heated them in the microwave for 15 seconds. Delicious! |
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__________________ *Any apple will work for this recipe, but apples suited for baking (like Honeycrisp) work best as they tend to hold their shape under the heat of the oven. †If using a slightly larger loaf pan, reduce the baking time.
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