Prep 20 mins
Cook 3 hrs
The beer in this recipe makes the bread rise well and gives it a malty flavor, depending on the kind of beer you use. We like using a dark beer. Try this toasted with your favorite soup or stew.
- 709.77 ml bread flour
- 1 package yeast
- 14.79 ml sugar
- 7.39 ml salt
- 14.79 ml butter
- 283.49 g beer, flat
- 113.39 g grated sharp cheddar cheese
- 113.39 g grated monterey jack cheese
- Warm beer and cheese over low heat on top of stove or in microwave.
- Cheese doesn't need to melt completely.
- Place the warm beer/cheese mixture and butter into your bread machine.
- Next add the flour, sugar and then the yeast in a little hole dug in the middle of the flour.
- Finally sprinkle the salt around the edges of the flour, away from the yeast.
- Set machine for 2 pound loaf, white bread.
- Every machine is a little different, so please check your instructions and add the ingredients in the order recommended by the manufacturer.
- Let this bread cool almost completely before slicing.
I followed the recipe exactly but didn't realize that I only had a 1.5 lb setting but it turned out great. I can't wait to make it again.
Oh, my, this is tasty!!! I used a blend of medium, sharp and extra aged cheddar and threw in about a teaspoon of cracked black pepper. I also used a very dark beer. This is so, so good I might just have to start keeping beer in the house. Thanks for posting!
This is pretty tasty. I used some sharp cheese I had laying around and some medium cheddar. I used too much cheese as I had to keep adding flour as it was very sticky. I removed after the rising and punched it down and made 2 loaves for the oven. It rose and fell when it started baking but I think that was my fault. I'll try again using the recommended cheeses.