If there is one thing I've learned about cooking from my dad, it is this: If you like the way ingredients taste separately, try mixing them together -- you may be disappointed or grossed out, but sometimes you hit gold. In this spirit, I have been baking beer bread with increasingly yummy additions over the past few days. Today, I am up to cheddar-garlic-beer bread. Tomorrow, maybe I'll add in some bacon. Aw yeah!
Here is the recipe, if you're in the mood to try some:
3 cups of self-rising flour
3 tablespoons of sugar
1 teaspoon of garlic salt
20 heads of roasted garlic*, sliced in half, marinated in olive oil (just enough to cover the heads) overnight + the olive oil
1 12 oz. bottle of beer (I use a blond lager -- would use Harp, if I could find it locally)
1 cup of grated extra sharp cheddar cheese (4 oz. of a block)
Mix all together in a big bowl. Put into lightly greased 9X5 inch bread pan. Top with a few tablespoons of crumbly extra sharp cheddar -- believe me, you'll have some after grating the cheese block. Bake at 375 degrees for 50 minutes. Let cool for 15 minutes. Enjoy warm with lots of butter (why the hell not?).
*This is how I roast garlic: Get a bunch of garlic heads naked. Then, cut off the ends and slice in half. Coat some tin foil with olive oil, layer the garlic, then spray with more olive oil and sprinkle garlic salt and pepper. Cover this with some more tin foil and roast at 300 degrees for about an hour. Garlic should be extremely soft and taste mellow and sweet. I could seriously snack on these like potato chips, but I try to respect the people I live with.