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Frank's Cheesy Toast

Author: Frank Tegethoff

Frank's Cheesy Toast Recipe

This recipe, courtesy of Frank Tegethoff of our product development team, takes beer bread to the next level. Frank loads beer-infused dough with two kinds of cheeses, spreads it thin like focaccia, and bakes it twice like biscotti, creating the ultimate salty/crispy snack, perfect for large gatherings of any kind.

At a glance

Prep
Bake
Total
Yield
about 30 toasts
Nutrition information

Ingredients

Choose your measure:

  • 1 cup grated Cheddar cheese, Cabot brand preferred
  • 1/2 cup grated Parmesan cheese
  • 3 cups King Arthur Unbleached Self-Rising Flour
  • 1/2 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • pinch of cayenne pepper, optional
  • 1 1/2 cups beer

Instructions

  1. Preheat the oven to 375°F. Lightly grease a 9" x 13" pan.
  2. Combine the cheeses and set aside.
  3. In a separate bowl, combine half the cheeses with the flour, garlic powder, mustard powder, cayenne, and beer, stirring until fairly smooth; don't worry about a scattering of small lumps.
  4. Spoon the batter into the prepared pan, smoothing the surface. Top with the remaining cheese.
  5. Bake the bread for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
  6. Remove the bread from the oven, and after 5 minutes turn it out onto a rack. Cool the bread for another 10 minutes, then slice it crosswise into 1/4"- to 3/8"-wide by 9"-long pieces.
  7. Lay the pieces cut side down (and up) on greased or parchment-lined baking sheets.
  8. Bake the toasts in the top half of the oven for 20 to 30 minutes, flipping them once or twice, until they're crisp and evenly golden.
  9. Remove the toasts from the oven, and allow them to cool to room temperature. Serve plain; or with marinara, for dipping.
  10. Yield: about 30 toasts.

Nutrition Information

  • Serving Size 1 toast (29g)
  • Servings Per Batch 30
Amount Per Serving:
  • Calories 70
  • Calories from Fat 20
  • Total Fat 2g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 190mg
  • Total Carbohydrate 9g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.