Happy St. Patrick’s Day! Did you have a fun weekend celebrating St. Paddy’s or is that not really your thing? St. Patrick’s Day is kind of a big deal here in Chicago. It’s basically an excuse to parrrtayy. How is the holiday celebrated where you live? Although I did see the Chicago River dyed green on Sunday I did not go to the Southside parade or partake in any drinking. I feel too old for that. #gingerteaforme
Speaking of feeling old. On Friday I was reading Cup of Jo and she talked about real age and spiritual age. Her post was a revelation; like a light bulb went on in my head. My real age might be 28 but my spiritual age is definitely 43. Like…the 8 year old, the 10 year old, 2 dogs, school play, gymnastics class, PTA, picket fence. Come to think of it, maybe my spiritual age is actually my daydream age! However, I think there might be a 3rd age to add to the equation too. You have your real age and your spiritual age, but what about your accomplishment age? My accomplishment age is probably 11. Wah-Wah.
Well, let’s not dwell on all the things I haven’t accomplished yet, that would be depressing! Let’s talk about Cheddar Beer Bread instead. The amount of cheese that goes into this bread is unreal you guys. And I’m not even being dramatic. It.Is.Unreal. Do you want a little bread with your cheese?
If you’re looking for a last minute St. Patrick’s Day recipe, consider this freshly baked cheesy bread with cheesy crust. You can probably serve it with a cheese fondue too. It’s a holiday after all.
- 2 cups sharp cheddar, shredded
- 2 cups extra sharp white cheddar, shredded
- 1 cup Dubliner cheese, shredded
- 3¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon dry mustard powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 clove garlic, minced
- 1¼ cups Irish ale
- ¾ cup sour cream
- 1 egg
- 1 tablespoon Worcestershire sauce
- Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan; set aside.
- In a small bowl, toss together ¼ cup sharp cheddar, ¼ cup white cheddar and 2 tablespoons Dubliner; reserve for sprinkling on top of bread.
- In a large bowl, stir together the remaining cheeses, flour, baking powder, dry mustard, salt, pepper, cayenne, and garlic.
- In a small bowl, whisk together the wet ingredients: beer, sour cream, egg, and Worcestershire sauce.
- Pour the wet ingredients into the dry ingredients. Use a wooden spoon to mix the dough until just combined. Spoon batter into prepared pan; even out the top with a spoon or spatula.
- Sprinkle the reserved cheese on top.
- Bake for 55 to 65 minutes, until a knife inserted into the center comes out clean
- Place pan on a wire rack and cool for 10 minutes. Once the bottom of the pan is cool enough to touch, turn the bread out and let cool completely on a wire rack before slicing.