Shelly's Recipe

THREE CHEESE AND BEER QUICK BREAD

Category: Bread

6 1/2 cups flour
2 tbsp baking powder
1 tsp salt
2 tsp dry mustard
1 tbsp Italian dried herbs
1 1/2 cups sour cream
2 cups room temp beer
1/2 cup tomato juice
1 tbsp Worcestershire sauce
2 beaten eggs
2 cup or 6 oz gruyere cheese, grated
1 cup or 3 oz parmesan cheese, grated
2 cups or 6 oz white cheddar cheese, grated

Preheat oven to 350. In a large bowl combine the flour, baking powder, salt, dried mustard and the Italian herbs. Using a whist mix them all together.

Remove a 1/2 cup of the white cheddar and 1/2 cup of the Gruyere cheese and a 1/4 cup of the Parmesan and set aside for the topping of the bread. Add the rest of the cheeses to the flour mixture. Using your fingers mix in the cheese so all the cheese is coated in flour.

In a separate bowl combine the beer, sour cream, tomato juice, eggs and Worcestershire sauce and whip till mixed. Add the liquid to the dry and mix with a spatula just till mixed. Do not over mix. Pour the mixture into 2 greased loaf pans and press down with a spatula. Sprinkle the cheese that you set aside earlier. Bake for 50 -55 minutes or till done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.