Bacon Cheddar Beer Bread


8 slices bacon, crumbled

3 cups all-purpose flour

1 tablespoon baking powder

1½ teaspoons salt

1 teaspoon garlic powder

1½ cups shredded cheddar cheese

¼ cup honey

12-ounce can of Fargo Original Lager at room temperature

3 tablespoons cold, unsalted butter



Set out the beer so it warms to room temperature.

Fry the bacon and set it aside on a plate to cool.

Preheat oven to 375°.

Grease a 9″ x 5″ x 2½” loaf pan with butter and set aside.

Combine dry ingredients in a bowl, mixing well.

Add shredded cheddar cheese and honey to the dry ingredients.

Crumble bacon and add it to the ingredients already in the bowl. Mix well.

Add the Fargo Original Lager  to the bowl, stirring frequently to distribute the liquid. (The batter will be thick and sticky.)

Add batter to the prepared bread pan, smoothing the top so it’s flat.

Slice cold butter into pats roughly ¼ inch thick and place them on top of the batter.

Bake at 375° for 35-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. (Begin checking at 35 minutes. If the top is golden, but the center isn’t fully done, cover with foil and continue baking.)

This bread has a tendency to swell quickly, so stick with the recommended 9″ x 5″ x 2½” pan or larger.

If you must use a smaller pan, place an empty cookie sheet on the rack under the bread pan to catch melting butter if it drips.

Let bread stand on counter for 10 minutes to allow the melted butter to redistribute itself throughout the bread.

Remove the bread from the pan and cool fully on a cooling rack.

Slice and serve plain or with butter and honey.