Cheesy Stout Raisin Bread

Ron NebrerecipesLeave a Comment

beauty shot of loaf
If you’re hesitant about making bread, this rich and robust loaf is a great place to start. Surprise your tastebuds (and baking skills!) with this recipe.
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 1 9 x 5 inch loaf

Ingredients

  • 236 g / 1 3/4 cups all-purpose flour
  • 103 g / 3/4 cup whole wheat flour
  • 15 g / 1 tbsp baking powder
  • 3 g / 1/2 tsp salt
  • 110 g / 1 cup aged cheddar cheese, grated
  • 80 g / 1/2 cup raisins
  • 3 large eggs
  • 300 ml / 1 1/4 cup stout beer
  • 150 g + 14 g / 2/3 cup + 1 tbsp Mirage margarine, melted
  • 30 ml/ 2 tbsp honey

Directions

  1. Pre-heat oven to 350℉ (180℃) and grease a 9 x 5 inch (33 x 23 centimetre) loaf pan.
  2. In a large bowl sift together flours, baking powder, and salt; stir in cheese and raisins.
  3. cheese, raisins, and flour

  4. In a separate bowl, lightly whisk eggs, beer, 2/3 cup (150 g) Mirage margarine, and honey.
  5. margarine with yeast

  6. All at once, pour egg mixture into flour mixture, and stir until just combined. Pour into prepared pan and level the top. Pour over remaining 1 tablespoon (14 g) melted Mirage margarine and bake for 1 hour.
  7. The bread is done when a skewer inserted into the centre comes out clean. Cool loaf pan on a rack for 15 minutes, then remove from pan and let cool on rack completely. Serve slices warm or toasted spread with Mirage margarine.

Chef Notes

  • For a savoury loaf leave out the raisins and add 1/4 cup cooked chopped bacon.

beauty shot

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