I’m not really a bread maker, and, when I say ‘not really’, I mean, not, at all.  Not that I’m a failure at it, I’ve just never really tried.  I made bread once, in Home Economics class in school, it wasn’t much of a success and I’ve never really given it another go.

However, when I came across this recipe on one of my fellow food bloggers Pinterest board, from theKitchn blog,  I was so intrigued by the combination of flavours, that I just had to do it.  I also had everything I needed in the kitchen (ok, I substituted spring onions for chives, but shhh!) and didn’t need to leave the house to pick anything up – what more can you ask for in a recipe?

As far as bread making goes, it was delightfully simple, even for a complete bread-novice like myself, it was straight forward, minimal ingredients and a quick clean-up (I even got to use one of my new 9×5 loaf pans!)

The cheese I used was from HEB, it’s a sharp white cheddar – because I, personally find American yellow cheddar to taste like plastic.  I think this would taste delicious with a block of Cracker Barrel from home.

At 166 calories per slice (based on 13 slices in the loaf) I think I could confidently get this a little lower and still keep the flavour, perhaps a mix of cheese, for sure my ‘usual’ (which I didn’t do this time) mix of butter/margarine.

I would also reduce the amount of Guinness used, the flavour is VERY strong and overpowers the flavour of the cheese and chive.  Either way, at 166 calories a slice it’s another one of those things that are just ‘worth it’.  It tastes good, surprisingly good – and more-ish!

Cheddar & Chive Guinness Bread

From theKitchns blog

makes one 9-inch loaf

2 3/4 cups sifted all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 (12-ounce) bottle Irish stout beer
1 cup grated Irish cheddar cheese (about 4 ounces)
1/4 cup chopped chives
1/4 cup Irish butter, melted

Preheat oven to 375° F. Line 8 1/2- x 4 1/2-inch loaf pan with parchment paper, or coat with butter.

In a mixing bowl, thoroughly whisk together the flour, sugar, baking powder, and salt. Pour in the beer and mix until the dry ingredients are evenly moistened. Fold in 3/4 cup of the cheese and the chives.

Transfer the batter to prepared pan. Pour the melted butter evenly over top of the dough. Bake about 30 minutes then scatter the remaining 1/4 cup of cheese over the top. Return the loaf to the oven and bake 15 to 20 minutes longer or until a tester inserted near the center comes out clean. Cool in the pan for 5 minutes.

Turn out and serve warm, sliced.