Ingredients

The following ingredients have 10 Servings
  • 8 ounces sharp cheddar cheese (shredded (about 2 cups))
  • 8 ounces extra sharp white cheddar cheese (shredded (about 2 cups))
  • 4 ounces Dubliner cheese (shredded (about 1 cup))
  • 3¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon dry mustard
  • ½ teaspoon coarse salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon white pepper
  • 1 clove garlic (minced)
  • 1¼ cups Irish ale (I used Smithwick's)
  • ¾ cup sour cream
  • 1 egg
  • 1 tablespoon Worcestershire sauce

Instruction

  • Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan and set aside.
  • Measure out ¼ cup of the sharp cheddar, ¼ cup of the white cheddar and 2 tablespoons of the Dubliner and reserve for topping the bread later.
  • In a large bowl, combine the remaining cheese, the flour, baking powder, dry mustard, salt, cayenne, white pepper, and garlic. Stir to ensure that all of the cheese is coated with flour.
  • In a small bowl, whisk together the beer, sour cream, egg, and Worcestershire sauce.
  • Pour the beer mixture into the cheese and flour mixture. Use a wooden spoon or spatula to mix the dough until just combined. Spoon the dough into the prepared loaf pan, using a spatula to even out the top. Mix together the reserved cheeses and sprinkle evenly on top.
  • Bake for 55 to 65 minutes or until a knife inserted into the center comes out clean (or, if you have an instant-read thermometer, the middle of the bread reaches 190 degrees F).
  • Remove bread from the oven, place on a wire rack, and cool for 10 minutes. Run a knife along the edges of the pan and continue to cool. When the bottom of the pan can be touched, turn the bread out and let cool completely on a wire rack before slicing.