It’s not beer bread, it’s White Cheddar Zevia Bread. Same concept, minus the beer, plus the zero calorie, all natural soda. Truth is, I wish I had romantic feelings toward beer, but I don’t. Depending on the brand, I’m usually digging the taste, but I always feel so bloated and full after a bottle. Thus, beer bread never really appealed to me . . . until I came across a gorgeous picture on Pinterest of cheddar beer bread and decided to experiment. It’s always Pinterest, isn’t it?If you’re going to make homemade White Cheddar Zevia Bread, you should put on your chef hat and use all the proper equipment:
Favorites? I am an addict for marble cheese boards, and one with a cheese slicer? All the better. I also have to have that bread maker. Homemade bread, warm – think those soft, warm doughy rolls that come out fresh at Italian restaurants. And finally, I wholly welcome that Raclette Cheese.
If y’all follow me on Instagram or Twitter, you probably already know that I have a sick love for Zevia (zero-calorie soda with no sugar, no artificial sweeteners). Cream Soda, Cola, Dr. Zevia, Root Beer, Strawberry, Lemon Lime, Mountain Zevia . . . my goodness, the list goes on and on. But for this recipe, I opted for Zevia’s Ginger Ale 🙂
- 1 1/2 cups all-purpose flour? (600 calories)
- 1 1/2 cups whole-wheat flour (600 calories)
- 1 tablespoon Truvia (may substitute by doubling with sugar)
- 1 tablespoon baking powder ?(6 calories)
- 1 teaspoon garlic salt
- 1 tablespoon powdered or shredded white cheddar cheese, I use Kernel Season's (24 calories) Note: You should totally consider doubling or even tripling this amount. The cheesier, the better I always say.
- 2 tablespoons mascarpone cheese? (May substitute with organic butter or honey 120 - 160 calories, depending)
- 1 can (12 ounces) Zevia Ginger Ale
- Preheat your oven to 350F.
- In a medium-sized bowl, mix together all of your dry ingredients, including your flour, sugar, baking powder, garlic salt, and powdered or shredded white cheddar cheese.
- Heat your mascarpone, or butter, in the microwave until melted, only about 15 - 20 seconds. Set aside.
- In a separate bowl, mix together all of your wet ingredients, including your Zevia Gingerale and mascarpone cheese (or butter).
- Fold your wet ingredients into your dry ingredients and stir only until your mixture has formed into a large ball of dough and there are no chunks of flour visible (do not over-stir).
- Line a baking tin, about 8 X 4, with non-stick foil. Avoid cooking spray if you can. If you don't have non-stick foil, consider coconut oil.
- Transfer your dough into your baking pan and level it with your hands or a spoon.
- Bake your bread for about 45 - 55 minutes, carefully observing so that it does not burn.
- Once your bread has browned on top, poke it with a fork or knife to make sure the inside batter has cooked through. Because of the mascarpone cheese, your dough will be very moist, so inspect your batter carefully. Let cool for at least 5 minutes.
- Serve with butter, honey, or additional cheddar cheese. This bread is so yummy, you really can't go wrong.
Inspired by: Aldi’s Garlic Cheddar Beer Bread