Beer. Bacon. Cheese. All the important food groups are covered in our effortless quick-bread recipe, which requires no kneading or rising time. Our favorite way to greedily enjoy this bacon and beer bread is to smear it with good quality butter, followed by a drizzle of keukenstroop (see Tips) and a scattering of smoked Maldon sea salt, for that sweet-savory thing we so love, but it's also good simply topped with a runny fried egg. Leftovers can be toasted or used for a savory take on wentelteefjes.
- 3/4 cup/75 g bacon lardons
- 3 cups440 g flour (self-rising)
- 2 tbsp sugar
- 1/4 tsp black pepper (freshly milled)
- 1 tsp fresh thyme (chopped)
- 1 cup/100 g Gouda cheese (grated)
- 11.2 fl oz/330 ml beer (1 bottle Dutch beer)
Preheat the oven to 350 degrees F (175 degrees C). Crumple up a sheet of greaseproof paper and use it to line a 9 x 5 inch loaf pan (see Tips). Set aside until later.
Cook the bacon in a skillet over a medium-high heat until cooked-through. Remove from the skillet and drain on clean paper towels.
Sift the flour into a large mixing bowl. Add the sugar and stir in 3/4 cup of the Gouda cheese. Pour in the Dutch beer and stir until the mixture forms a stiff batter.
Fold the bacon through the beer batter.
Spoon the batter into the prepared loaf pan and bake on the middle shelf of the preheated oven for 30 minutes, or until well-risen and golden brown. Remove the bread from the oven, top with the remaining Gouda cheese and continue to bake for another 10 minutes. The bread should sound hollow when tapped on the bottom. Leave the bread to cool in the loaf pan for 5 minutes. Turn out and leave to cool on a wire cooling rack.
Keukenstroop is a molasses-colored syrup made from glucose- and sugar syrups. It has a complex, fruity bitter-sweet flavor, with notes of raisin and treacle. This syrup (also known as stroop) is enjoyed with pancakes in the Netherlands and is widely available from Dutch supermarkets and Dutch groceries on the internet. If you can't findkeukenstroop where you live, use maple syrup instead.
It is important to line the bread pan, because it prevents the cheese from melting into the sides of the pan, which would otherwise make it difficult to turn out the loaf. If you don't have any greaseproof paper, simply grease the pan with butter and sprinkle it with cornmeal before spooning in the dough.
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