On my seventh day in a row at work (which admittedly was a short one) someone asked what I was going to do on my days off. Answer "I think I am going to have a drink!" Since I think I earned it I decided to take my alcohol in every form that I could.
Cheddar Beer Bread (shamelessly taken from Alton Brown)
8 ounces all-purpose flour
4 ounces whole-wheat flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon chopped fresh dill
4 1/2 ounces sharp Cheddar, grated
12 ounces dark beer,
Preheat the oven to 375. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside. Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese then stir in the beer just to combine. Pour batter into your loaf pan then bake on the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant-read thermometer, about 45 to 55 minutes. Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.
This was the first time that I have checked the temperature of bread, it worked great in this case the bread was moist yet light and fully done. The rest of breakfast was a mess of holiday weekend leftover hash, really the perfect day off meal.