Beer Bread Stuffing
Beer Bread
- 3 cups MAYA All-Purpose Flour
- 1/4 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 can beer ((330 ml))
- 1/2 cup sharp cheddar cheese (shredded)
- 1 teaspoon paprika powder
- 1 teaspoon dried chives
- 1/4 teaspoon dried parsely
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Stuffing
- 1 piece onion (diced)
- 2 pieces large carrots (peeled and diced)
- 2 pieces garlic cloves (minced or grated)
- 1/2 cup butter
- 2 tablespoons butter (additional, divided)
- 3 cups chicken broth ((or veggie broth))
- 2 pieces egg
- 1/2 teaspoon salt
- 8 slices sweet ham
- 1/2 bar feta cheese ((125g))
Prepare Beer Bread
- Preheat the oven to 350F. Grease and line a 9 x 5 inch loaf pan.
- In a mixing bowl add the flour, brown sugar, baking powder and a pinch of salt. Pour in the beer and stir until just combined.
- Fold in the shredded cheddar cheese. Pour the batter into the loaf pan.
- Bake for 45-55 minutes or until the top of the bread is lightly browned and the middle is set. Let the bread cool 30 minutes to an hour.
- In a small bowl combine the paprika, chives, parsely pepper and salt.
- Cut the bread into one inch cubes. Place the cubes on a lightly greased baking sheet and very lightly and carefully sprinkle / toss with the herbs.
- Place in the oven and toast the bread for 8-10 minutes. Allow the bread to cool.
Stuffing
- Grease a 9” inch round baking pan.
- On a skillet, melt 2 tablespoons butter over medium heat. Add the onions, carrots and garlic. Saute until the onions are very tender.
- Remove from the heat and place in the bowl with the bread. Melt the remaining ½ cup butter in the microwave and add the melted butter to a clean large bowl. Add the chicken broth, eggs and salt.
- Whisk to combine and then pour the mixture over the bread cubes and gently toss to coat. Transfer to the prepared baking pan.
- Bake 35-45 minutes or until just golden on top. Remove and top the stuffing with ham and feta cheese. Serve.
From Beer in Disguise article
