I’m doing really well with my lifestyle change. I try to get up and move during my hours-long writing sprints. I’m also taking a nice walk every day in addition to going to the gym to do the elliptical. I’ve also started lifting some weights! Yeah! Last but not least, I’m eating healthier. Unlike some past diets where I eliminated carbs almost entirely, I’m not doing that this time. I’m allowing myself some carbs because I don’t want to put the weight back on once I have carbs in my diet again. To date I’ve lost 15 pounds in about 6 weeks or so. One of the breads I recently made was this Cast Iron Beer Cheese Quick Bread from America’s Test Kitchen. It’s versatile since you can change up what cheese to use (I had cheddar!) and even though the recipe calls for chives, I didn’t have any and used scallions instead and it worked! So here’s the recipe for you. It’s quick, easy, and tasty!
Ingredients
2 1/2 cups All-Purpose flour
2 cups shredded Gruyere cheese
1 1/4 cups beer (no hoppy IPAs, just plain beer)
1/2 cup minced fresh chives (or scallions)
4 tsp baking powder
3 Tbsp melted unsalted butter
2 Tbsp sugar
1 tsp salt
1/2 tsp pepper
Directions
Place rack in the middle of the oven. Preheat oven to 450 degrees.
Mix all the dry ingredients. Add half of the cheese and toss it together. Add the chives/scallions and the butter. Mix.
Grease a 10 inch cast iron skillet. Put the bread mix into the skillet and flatten the dough. Top with the remaining half of the cheese.
Bake for about 30-45 minutes or until a toothpick inserted into the bread comes out clean. Let rest for at least 15 minutes in the skillet and then remove from the skillet onto a wire rack to finish cooling.
