8 oz. shredded sharp cheddar cheese
8 oz. shredded extra sharp white cheddar cheese
4 oz. shredded Dubliner cheese
3 1/4 cups all-purpose flour 1 tbs. baking powder
1 tsp. dry mustard 1/2 tsp. coarse salt 1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 clove minced garlic
1 12 oz. bottle Irish ale
3/4 cup sour cream 1 egg
1 tbs. Worcestershire sauce
1. preheat the oven to 350 and grease a 9 x 5 loaf pan.
2. set aside 1/4 cup of the sharp cheddar, 1/4 cup of the white cheddar, and 2 tbs. of the Dubliner to top the bread before baking.
3. combine in a large bowl the remaining cheeses, flour, spices, and garlic, stirring to ensure the cheese is well-coated with flour.
4. in a small bowl, whisk together the wet ingredients.
5. pour the wet ingredients into the dry mixture and use a spatula, wooden spoon, or clean hands to mix until the dough is just combined.
6. spoon dough into the prepared pan, using a sheet of plastic wrap to even out the top.
7. mix the reserved cheeses together and sprinkle evenly across the top of the loaf.
8. bake about 60 minutes, or until a tester inserted to the center comes out clean (or 190-degrees on an instant-read thermometer).
9. cool on a wire rack for 10 minutes, then loosen edges with a knife to remove from pan and cool completely before slicing.
Leftovers are great toasted and served with March 18 corned beef hash!