- 2 1/2 cups all-purpose flour
- 4 ounces Gruyere cheese, grated (about 1 cup)
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 1/4 cups light-bodied beer
- 5 tablespoons unsalted butter, melted and cooled, divided
Adjust an oven rack to the middle position and preheat the oven to 375°F. Grease an 8 1/2-by-4 1/2-inch loaf pan.
In a large bowl combine the flour, cheese, sugar, baking powder, salt and pepper. Stir in the beer and 4 tablespoons of the butter. Be careful not to overmix.
Place the mixture into the prepared loaf pan and smooth the surface. Brush lightly with the remaining 1 tablespoon of butter. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes, rotating the loaf pan halfway through baking.
Let the loaf cool in the pan for 10 minutes before turning the loaf out onto a wire rack to cool for 1 hour before serving.