This is Part Four of my Favorite Food Bloggers Series.
I first discovered Michelle’s amazing blog, Brown Eyed Baker, when I googled “pumpkin scones recipe” a couple of years ago. Google led me to her site and I haven’t left. I immediately pinned her pumpkin scones recipe, and I really did intend to make them last pumpkin season; alas, a hurricane thwarted my plans. But, mark my words, this next pumpkin season – those scones will be made.
Michelle is an Italian girl who loves football and hockey, lives in Pittsburgh, and is of course, a fabulous baker. She is also a great cook, as is amply evidenced on her blog. But she’s really all about the baking. She bakes completely from scratch, and I don’t think there’s any baked good she shies away from.
Michelle has a wonderful section on her blog called DIY, where she takes an item or ingredient that most people just buy at the grocery store and makes it herself. She’s done excellent posts on homemade Nutella and homemade American cheese. I can’t wait to try those myself. Michelle also has a really cool tab on her blog of her cooking and baking goals. She wrote out all the dishes she wants to master, and then keeps track by crossing them off when she’s made and blogged them. I found it so inspiring that I made one for myself!
It was a tough choice, but after much deliberation, I chose to make her Three Cheese Beer Bread. Oh my, it was heavenly. So moist and cheesy and tangy. If you haven’t already, definitely check out Brown Eyed Baker and get inspired. Oh, and P.S. – Michelle recently got engaged!! Congrats Michelle!
Source: Brown Eyed Baker
6½ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons dry mustard
1 tablespoon dried Italian herbs
1½ cups sour cream
2 cups beer, at room temperature
½ cup tomato juice
1 tablespoon Worcestershire sauce
2 eggs, beaten
2 cups (6 oz) Gruyere cheese
1 cup (3 oz) Parmesan cheese
2 cups (6 oz) white cheddar cheese
Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.
Grate all of the cheese and set aside.
In a large bowl whisk together the flour, baking powder, salt, dried mustard and Italian herbs.
Remove 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 whisk together the beer, sour cream, tomato juice, eggs and Worcestershire sauce until thoroughly combined.
Add the liquid mixture to the dry ingredients and mix with a spatula just till mixed. Do not over mix.
Divide the batter between the two greased loaf pans and press down with a spatula. Sprinkle the top with the cheese that was set aside earlier.
Bake for 50 -55 minutes or until done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.