This is the bread Rock Bottom serves with their Asaigo Cheese Dip.
Rock Bottom Restaurant & Brewery - Rock Bottom Beer Bread
2 – 12 oz. bottles Pale Ale beer
5 cups flour, all-purpose
2 Tbsp baking powder
½ cup sugar, granulated
Pinch salt
2 bunches green onions, sliced
¾ cup Cheddar cheese, grated
as needed pan spray
1½ - 2 oz. butter, melted
Makes 5 mini loaves
Preheat oven to 300°.
5 cups flour, all-purpose
2 Tbsp baking powder
½ cup sugar, granulated
Pinch salt
2 bunches green onions, sliced
¾ cup Cheddar cheese, grated
as needed pan spray
1½ - 2 oz. butter, melted
Makes 5 mini loaves
Preheat oven to 300°.
Pour beer into mixer bowl. Add 1/3 flour. Mix on slow speed for 30 seconds. Add 1/3 more flour. Mix for 30 seconds more. Add baking powder, sugar, and salt, mix for 30 seconds. Add remaining flour and mix for one minute. Add cheese and scallions to flour mixture and mix for one minute.
Spray 5 mini loaf pans (disposable aluminum work great) with pan spray. Fill each pan ¾ full with batter.
Brush loaf with melted butter.
Bake at 300 degrees until lightly browned. Remove pans from oven and brush each loaf with melted butter.
Remove bread from pans to cool.
Serve with Asaigo Cheese Dip
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