This tasty carb-load falls into the category of quick breads, which are risen without the use of regular yeast. This particular bread gets its bubbles from baking powder and 16 ounces of beer. I used a tall can of Coors Light, which was 16 ounces exactly, and just the kind of crisp lager taste that would match well with bread and cheese.
My careful planning left me with not the quite amounts of the required cheeses, so I took small liberties with the types and quantities- adding a little Swiss where I lacked some Gruyère, and a little Butterkäse (a mild, buttery, semi-soft cheese from Germany or Austria) and mozzarella where I lacked some white cheddar.
I took a loaf of this bread to a cookout and it was well received, despite a glaring omission during the mixing of the dough. I made the mistake of talking on the phone for an hour to my darling friend Allison from Eat Well Love Life while I was in the kitchen and accidentally left out the tablespoon of Worcestershire sauce. D'oh!
Nevertheless, the bread was delicious, and next time, I'm sure it will be even better. Thanks to Brown Eyed Baker for her blog and this great recipe. I have a few more of her recipes to recreate over the rest of this Operation.