Renée Kohlman: The wonders of a one-bowl beer and cheese bread

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Renée Kohlman: The wonders of a one-bowl beer and cheese bread
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This easy-to-make bread has the wonderfully yeasty taste and texture of a risen loaf, but without exerting any great effort whatsoever.

In fact, it’s best to stay on the bland side. If you find yourself with a lone can or two of Coors Light in the back of the fridge, that would be just fine. Not a big beer drinker myself, the chance of finding lone cans of lager in my fridge are next to zero, so I just hit up my nearest and dearest liquor store. Again, going with nothing fancy, I picked up a can of Stella Artois, but anything pale will work.

You likely won’t need all of the beer, so a few sips remain for you. I bet you’re loving this recipe already! Bake for about 35 minutes, then pour melted, salted butter over the bread. Bake again, so the butter goes nicely into all of the crevices, then remove from the oven and let it cool.

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