Cheddar Beer Bread

Okay, so I was a bit afraid of this loaf because I don't actually like the flavour of beer and I was worried it would be strongly beer flavoured and I would be sad. But I like cheese and my friend Megan suggested I make this because she remembered someone making it when she was young and it smelled awesome, so I gave it a shot. And I am glad I did. I found a recipe on page 121 of the book. It helped that I happened to have a beer that a friend left here after girls' night the other day, so here it is.

The beer added a bit of flavour and really made the cheese flavour pop, which is nice. As I mentioned in a previous post I really like cheese so it was cool that this one actually tasted cheesy and wasn't overwhelmed by the beer taste. It was nice and moist and fluffy and soft and good. It was a great suggestion so thanks Meg! 

Also, I noticed the pics were all looking the same so I left the knife in this one to try to make it a bit different - enjoy.

Monique's Honey Wheat Bread

So, today's loaf of bread was on page 156 of the book and it is called "Monique's Honey Wheat Bread". This is the first loaf I have ever made in the machine with eggs in it and I was a little unsure of how it would turn out. Let me tell you, my worries were unfounded because it was DELICIOUS! And the house smelled awesome when I came back from running my errands and stuff. I would actually have to say this was my favourite loaf so far from the books (which isn't saying much since I have only made like 4 so far, but still - and don't judge that my favourite is whole wheat bread, that's just how I roll). It reminded me of my Grandma's homemade bread and it made me smile.

 

My only issue with this bread is that since there is an egg in it, you can't do it on a delay cycle. That means that I can't just put it in before work, set the timer and then come home to freshly made bread. At least not this loaf of freshly made bread. Sad day. But that means I will have to enjoy it when I am going to be home to set it up and take it out. But still, totally worth it. Mmmm. I think you guys should all be jealous of this bread.

Double-Cheese Onion Bread

Okay, for my next loaf I decided to go with something more on the savory side, so I made the Double-Cheese Onion Bread on page 50 of the book. The two cheeses are Parmesan and old Cheddar cheese, and the onion is minced dried onion. Now, if you know me really well, you know that I am not the first person to want to eat old Cheddar cheese - but in bread, I have to admit, it is AWESOME! When I came home to this loaf being finished my house smelled so good. Seriously. Amazing.

Then I took the loaf out and it looked as good as it smelled. Turned out perfect I would say.Seriously, look at that baby (for anyone who is interested - I always put my bread-machine on the lightest setting for the crust, otherwise it is too dark for my preferences).



The inside didn't look as cheesy as I was expecting based on the smell of the thing. And, although tasty, it was too onion-y and not cheesy enough for my preferences. The onion flavour was overpowering of the cheese flavour and it just didn't really do it for me. Mind you, I am not the hugest fan of onions anyway. I don't hate them, but I don't LOVE them, you know. I think for the onion and cheese lover this would be the perfect loaf. And I didn't dislike it - I would make it again upon request.   

So, overall, it was a good loaf, but I would prefer more cheese. Because .... mmmmm cheese.