- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- 7 ounces (1 ½ cups) Kerrygold Aged Cheddar Cheese with Irish Whiskey; cut in 1/2–inch cubes
- ½ cup Irish beer
- ½ cup whole milk
- ½ cup sour cream
- 3 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 3 ounces (1 cup) Kerrygold Dubliner Cheese with Irish Stout, largely grated
- Heat oven to 350°F. Using a baking spray with flour, generously coat bottom and sides of a 8 ½ by 4 ½-inch loaf pan; set aside.
- In a large bowl, whisk flour, baking powder, salt and pepper. Toss in the cubed aged cheddar cheese and evenly coat all sides of the cubes. Break up any large cubes that may stick together.
- In a medium bowl, whisk beer, milk, sour cream, butter and egg until just blended. Using a rubber spatula, gently fold in the wet ingredients into the dry ingredients (flour mixture) until just combined. Batter will be thick and heavy.
- Evenly spoon batter into the prepared loaf pan. Sprinkle top of batter with grated Dubliner cheese.
- Bake for 45 to 50 minutes or until loaf becomes a deep golden brown and a skewer inserted into center of bread comes out clean. Be sure to rotate loaf halfway during baking. Note: test doneness at several areas to avoid a false positive result from the cubes of cheese.
- Allow bread to cool in pan for 5 to 10 minutes before removing and transferring to a wire rack for additional cooling. Serve warm. ENJOY!
Alternative cheeses may be used.
If beer is unavailable, increase milk to 1 cup.