Name: Vermont Cheddar Cheese Soup
Ingredients: 4 oz diced pancetta; 2 to 3 cups diced onions, from 2 to 3 onion; 1 to 2 cups diced celery, from 4 to 5 stalks; 2 cups diced carrots, from 4 to 5 carrots; 2 cups diced red bell pepper, from 1 to 2 peppers; 2 cups diced, peeled red potato, from 4 to 5; 2 teaspoons kosher salt, plus more to taste; 3 tablespoons Dijon mustard; A few sprigs of thyme; 6 cups chicken stock, homemade is best; 12 ounces beer; 3.5 cups milk, 2% or whole; 4 cups grated cheddar cheese, about 1 lb.; 2/3 cup flour; dashes Worcestershire; dashes hot sauce; Fresh cracked pepper to taste; Bread for serving

Ingredients

butter for greasing the pan3 cups all-purpose flour1 teaspoon baking soda½ teaspoon baking powder1½ teaspoon kosher salt1 tablespoon sugar1 beer, I like Magic Hat #9 or any amber ale or Bass or whatever4 tablespoons butter

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Instructions

Preheat the oven to 425ºF.
Grease a 9X5X3-inch loaf pan (a standard loaf pan) with softened butter.
Whisk together flour, baking soda, baking powder, salt and sugar. Add beer, stir until combined and place in prepared pan.
Bake for 10 minutes, then reduce heat to 375ºF and bake for 30 minutes longer (or less) or until golden brown on top. Remove from oven and place pan on a cooling rack. Let bread sit in pan.
Meanwhile, melt butter. Pour the butter over bread. Let sit for five minutes then turn bread out onto a cutting board and serve immediately with more softened butter.

Beer Bread

Ingredients

Instructions

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