Broccoli Cheddar Soup
You can never have too many main course recipes, so give Broccoli Cheddar Soup a try. One portion of
Cheddar Chile Beer Bread
Details
- Serving Size: 12
- Vegetarian: True
- Weight Watchers: 6 Points
Cuisine
- bread
Ingredients
- 1 1/2 cups Whole Wheat Flour (run a fork through it before measuring)
- 1 1/2 cups All-purpose Flour (run a fork through it before measuring)
- 1 tablespoon + 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 1/2 teaspoons Dry Mustard
- 12 ounces Beer (any kind will work)
- 2 cups shredded Extra Sharp Cheddar Cheese (I used White)
- 4 ounces cans Green Chiles, chopped, with juices
- 1 teaspoon Sesame Seeds
- 1 teaspoon Poppy Seeds
- 1 teaspoon Caraway Seeds
- 1/4 teaspoon Sea Salt
Instructions
Preheat oven to 425 degrees. Grease a loaf pan.
In a large bowl whisk together the dry ingredients.
Add the green chiles, cheddar, and beer. Stir until combined. Batter will be very thick.
Scrape it out into the loaf and spread it out evenly.
Sprinkle the seeds and salt over the top. Gently press them into the batter using your fingers.
Turn oven down to 400 degrees.
Bake for 45-50 minutes until a toothpick comes out clean from center.
Cool on wire rack 15 minutes, turn out from pan and continue cooling while you sample!
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