Whole Wheat Cheddar Beer Bread

What is is about a snow day that compels me to bake?  All I want to do is bake things.  And eat things.  Mainly involving beer and cheese.

Maybe because being snowed-in alone is no fun, and baking brings me comfort?  Maybe because the downstairs of our townhouse is freezing and I'll take any excuse to turn the oven on?  

Either way, this bread is prime snowed-in-baking-material. You most likely have all the ingredients on hand already. You can whip the dough together in 10 minutes flat. Annnnd, it's crunchy, crumbly, salty, cheesy good.  (Some apple butter slathered on a slice is also amazing….there's something about that sweet/salty combination--yum!) 

Adam, I love you, but I can't promise there will be any of this left by the time you get home on Friday. 

It's a hard life, friends.   Stay warm!

Whole Wheat Cheddar Beer Bread 

Ingredients:
2 cups all purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup shredded cheddar cheese
12 ounces (1 bottle) beer
6 tablespoons unsalted butter, melted.

Directions:
Preheat oven to 375. Prepare a 9 by 5 loaf pan with cooking spray or line with parchment paper.

Combine flours, baking powder, and salt in a large bowl.

Add cheese and beer and stir well. Dough will be extremely thick. I used my hands to incorporate the last bits of flour.

Scrape dough into prepared loaf pan.  Drizzle melted butter over the top.

Bake at 375 for 45-50 minutes or until top is golden brown and middle is set.

Slice and serve with apple butter, if desired.

Adapted, barely, from How Sweet It Is.