Loaded Beer Bread
2 strips thick-cut bacon, chopped
1 bunch green onions, finely diced (about 1/4 cup)
1 clove garlic
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 cup beer (I used plain old Bud)
1/2 cup buttermilk
1/4 cup melted butter
3 tablespoons honey
3/4 cup shredded sharp cheddar cheese, divided
- Heat the oven to 350˚ and spray a 9x5x3-inch loaf pan with non-stick cooking spray.
- Heat a skillet over medium heat and add the chopped bacon. Cook, stirring frequently, until the bacon is crisp. Transfer the crisp bacon to a paper towel lined plate to drain. Drain the fat from the pan leaving 1 teaspoon in the pan. Reserve 1/4 cup of the drained drippings.
- Return the pan to the heat and add the onion. Cook until the onions are just tender, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove the pan from the heat and let the mixture cool to room temperature.
- In a large bowl whisk to combine the flour, baking powder, baking soda, salt, and cayenne pepper. In a separate bowl whisk the beer, buttermilk, bacon drippings, and honey until well combined. Pour the wet ingredients over the dry and mix until just combined.
- Add the bacon, the onion mixture, and fold in 1/2 cup cheddar. Pour the batter into the prepared loaf pan, making sure to spread the mixture until it is even.
- Bake for 30 minutes, then top the bread with the reserved cheese and bake for an additional 25 to 35 minutes, or until the cheese is golden brown and the bread starts to pull away from the sides of the pan. Cool in the pan for 15 minutes then transfer to a wire rack to cool completely.