Cheesy Beer Bread

As we begin to make plans for the holidays, a lot of times I realize I need a quick "extra" to take to a gathering or to add to the table when the numbers out grow what I planned for. In comes Beer Bread. If you don't like beer, don't worry. The beer is used for the properties of its ingredients and lends a nice yeast flavor. You won't feel like you're drinking a 40 oz., I promise! This is super-quick and with added cheese, herbs, or spices, it can complement any meal. (Ex.: the night before Thanksgiving, our family will be having my Gulf Coast Shrimp and Grits, Greens Beans with Bacon, and Cheesy Beer Bread with a little jalapeno added for some heat.) So, try it out, add your favorite flavors, and grab a plate!

Basic Cheesy Beer Bread
2 2/3 cups. self-rising flour
12 oz. beer (just opened; not flat)
1 cup shredded cheese (your favorite that will complement your meal)
1/4 to 1/2 c. savory flavor, such as scallions, green chiles, jalapenos, etc.
herbs to taste, optional

Heat oven to 375 and grease a standard size loaf pan (9 x 5 x3). Mix everything except the beer until combined. Add beer and stir until flour is completely moistened. Spread into pan. Bake 50 or so minutes until lightly browned. When the bread is done, the sides will begin to pull away from the pan and a wooden pick inserted into the middle will come out clean. Cool on a wire rack for 5 minutes and then remove from pan.

Here are some nice variations I've tried:
Cheddar Jalapeno Bread: follow directions above using 1 c. shredded cheddar cheese and 1/4 to 1/2 c. drained, chopped jarred jalapenos. This can get pretty spicy so you might want to start with 1/4 c. This also works well with mild green chiles rather than jalapenos.

Sun-dried Tomato Parmesan Bread: follow directions above using 1/2 c. grated Parmesan cheese; 1/2 c. shredded mozzarella cheese, and 1/4 to 1/2 c. drained, chopped jarred sun-dried tomatoes, 1 1/2 tsp. Italian or pizza spice blend.

Kalamata Olive Goat Cheese Bread: follow directions above using 1/2 crumbled feta or goat cheese (this won't melt, so don't expect it to); 1/2 c. shredded mozzarella cheese, and 1/4 to 1/2 c. drained, chopped kalamata olives; 1 1/2 tsp. oregano

Rosemary Scallion Bread: follow directions above using 1 cup. shredded mozzarella cheese, 1/2 c. scallions or 1/4 c. dehydrated onion, 1 T. fresh rosemary, finely chopped, 1/2 tsp. salt; 1/2 tsp. ground black pepper.