So far this week has not gone in my favor as far as cooking and baking is concerned. Not only have I not been in the mood to actually make dinner, but I also have left out some key ingredients in the few dishes that I have taken the time to make. This Summer Grilled Cheese Bread tasted wonderful, however I forgot to actually add the baking powder to the dry ingredients. This left me with a very flat loaf of bread, which had a dough-like texture next to the cheese slices. The edges were still edible, but the rest of the bread loaf will have to be used to make either crisp croutons or cheese flavored oven-baked stuffing.
This week I’ve mainly been pulling things out of the freezer to put on the dinner table. It’s definitely been a weird food week. I had B.O.B. Bob pick up a Peruvian chicken from Pollo Peru one evening to make my life easier. We ended up eating that for two evenings, along with several frozen vegetables, and Chipotle Cheddar Cornbread Muffins that I packaged up several weeks ago. It’s nice to take a little break from cooking recipes for Faith, Hope, Love, & Luck, but that hasn’t stopped me from thinking about what recipes this weekend will bring. I’ve been craving seafood lately, so perhaps I’ll make a trip to the market to buy shrimp, mussels, or crabmeat.
While Pollo Peru has decent Peruvian chicken, there are a few other restaurants in Herndon that I prefer.
- Chicken Rico: A large chicken, with a decent flavor for a great price. Their sides and sauces are better than any of the other restaurants.
- Waku Chicken: A really great seasoned chicken, however their prices are high and their sides aren’t that wonderful.
Brenna would like everyone to know that my messing up this recipe had absolutely nothing to do with her.
I want you to know that I plan on attempting this recipe again, and remembering to use all of the ingredients.
Ingredients:
- 3 Cups All-Purpose Flour
- 3 Tablespoons Granulated Sugar
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Garlic Powder
- 1 Tablespoon Fresh Pineapple Sage, Finely Chopped
- 1 Teaspoon Fresh Basil, Finely Chopped
- 1 Teaspoon Fresh Chives, Finely Chopped
- 1/2 Teaspoon Fresh Oregano, Finely Chopped
- Leaves from One Sprig of Thyme, Finely Chopped
- 2 Tablespoons Honey, Warmed
- 1 (12-oz.) Bottle Summer Beer
- 8 Slices of Colby Jack Cheese
- 3 Tablespoons Unsalted Butter, Melted (Additional Unmelted Butter for Greasing Bread Pan)
Directions:
- Preheat oven to 350 degrees.
- Grease a bread pan with butter; set aside
- Whisk together the flour, sugar, baking powder, salt, garlic powder, and finely chopped herbs.
- Stir in the beer and honey, just until combined.
- Spread 1/3 of the dough into the bread pan, and then top with 4 slices of cheese.
- Spread another 1/3 of the dough on top of the cheese slices, and then top with another 4 slices of the cheese.
- Spread the remaining dough on top of the cheese slices.
- Bake for 45 minutes.
- Remove the pan from the oven and brush the melted butter on top of the loaf.
- Bake for 5 minutes.
- Remove the bread from the oven and allow it to cool for 10 minutes, before removing it from the bread pan.
Suggestions:
- Don’t forget the baking powder.
- I used Blue Moon Summer Honey Wheat for this recipe. There are a wide variety of summer brews available in your market right now; give them a try.
Improvements:
- Use shredded Colby Jack to insure that the bread does not become too doughy.
- Use whatever fresh herbs you have growing in your garden. You will need at least 2-tablespoons for this bread.
Faith, Hope, Love, & Luck
-Colleen
