A savory, rustic, and incredibly easy-to-make Beer Bread with Bacon, Sun-Dried Tomatoes, and Cheddar brings together smoky bacon, tangy sun-dried tomatoes, and sharp cheese into a moist, dense loaf. This no-knead bread requires only one bowl, with the beer acting as the leavening agent.

Servings: 1 loaves

INGREDIENTS

4 slices bacon
3 cups all-purpose flour
1 tablespoon granulated sugar
3 teaspoons baking powder
1 teaspoon Kosher salt
1/4 cup oil-packed sun-dried tomatoes, chopped
8 ounces freshly grated sharp white cheddar, divided
1/4 cup olive oil, extra virgin
12 ounces beer, lager style

STEPS

1) Preheat oven to 375 degrees F. Cook bacon until crisp. Drain on a paper towel.

2) Sift dry ingredients into a large bowl.

3) Add bacon, tomatoes, and cheddar cheese. Reserve 1/4 cup of cheese for the topping. Break up any clumps with your fingertips.

4) Add the oil and beer.

5) Stir just until combined.

6) Pour into a greased 9-inch loaf pan. Smooth the top of the loaf and sprinkle with the remaining 1/4 cup of cheese.

7) Bake in the center of the oven for 60 – 65 minutes or until cooked through.

8) Let cool in the pan on a wire rack for 10 minutes before removing from the pan. Let cool for an additional 10 minutes before slicing.