Vegan Beer & Cheddar Bread

MeetTheShannonsBeerCheddarBreadSo I’ve been on a baking kick lately. Maybe it’s because I know summer will be here soon and I want to use my oven as much as possible before the infamous heat dome lowers onto New York City. Maybe it’s because I love bread. I had this whole post planned for today about how being a mom presents challenges in activism while simultaneously making you more driven than ever to make the world a better place. It was a post inspired by this post about similar problems another mother had faced but I’m going to save that for another day. I’ve already posted a long wordy post today.

So just enjoy this recipe for 2 loaves of incredibly easy vegan beer & cheddar bread and have a wonderful Wednesday!

Vegan Beer & Cheese Bread

2 3/4 cups all-purpose or bread flour, you’ll want more to knead your bread
1/4 cup nutritional yeast
1/4 teaspoon freshly ground black peppercorns
2 teaspoons baking powder
1 12oz. can or bottle of IPA beer
1 teaspoon soy sauce or Bragg’s Liquid Amino Acids
3 tablespoons + 1 teaspoon olive oil
1 clove garlic, minced
1 cup shredded vegan cheddar cheese ( we recommend using Daiya or Follow Your Heart) 
Baking spray

Heat oven to 350. Spray a foil lined cookie sheet with a light coating of baking spray.

In a large mixing bowl, blend together your flour, nutritional yeast, black pepper and baking powder. In another bowl, whisk together your beer, soy sauce, 2 tablespoons of olive oil, garlic and vegan cheddar cheese shreds. Then pour your wet mix into your dry mix and blend using an electric hand held mixer using bread attachments.

Once it’s completely blended, gently knead for 30 seconds on a floured surface. Then divide your dough into equally sized mounds. Shape your mounds into 2 long loaves that will fit on your baking sheet without touching. Using a serrated knife, carefully cut a few shallow diagonal slits across the top of your loaves.

If you can’t fir both your loaves onto one baking sheet, you might have to bake them in two batches or on two different sheets. If you do have to bake your bread in two batches – be sure and cover the loaf that isn’t baking with a tea towel while you bake the the first loaf. While your bread bakes, put your remaining olive oil in a shallow bowl.

Bake your loaves for 20 minutes and then brush with olive oil. Then put them back into the oven to bake for another 10-15 minutes or until your loaf (or loaves) of bread  look dry and a light golden brown and can be lifted easily from the cookie sheet with a spatula.

Place on a wire rack to cool for 10 minutes. Serve hot or at room temperature with some of Soup Au Pistou if you really want to enjoy the perfect combination of spring vegetables and cool weather.

 

 

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2 Comments Add yours

  1. Olga Krywyj says:

    I really like the simplicity and taste of this recipe! I am enjoying it for breakfast with a bowl of Potato Leek Soup with Roasted Veggies. I added chopped chives and sundried tomatoes to the dough. Super savory! I swapped out Namaste gluten-free all purpose flour. This didn’t yield great results even though this all purpose mix contains xanthan gum. Bread turned out gummy and dense. In order to knead the dough (it was a sticky muffin texture) I added sorghum flour until it was of bread like consistency and could be kneaded. Probably a big part of the problem. On my upcoming try I will once again make 1/2 the recipe and add 1 tsp each of baking soda and xanthan gum. I’m new to gluten-free bread making. Most attempts swapping out ingredients have been disastrous. Sometimes when you “veganize” and swap out gluten in a recipe you end up with something totally different. Tip from One Green Planet — “Your gluten-free bread dough will look different: more like muffin batter than the average wheat bread dough. Don’t be tempted to add more flour. (Duh, I did). The wet dough will help create an airier bread.” Also– big bonus!– your gluten-free bread needs just one, not two, rises, saving you time. Wish me luck!

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