Cheddar Beer Bread

READY IN: 1hr 5mins
Recipe by Greeny4444

A "rustic"-type bread that goes well with chili or stew (I recommend serving it with Crock Pot Wild Mushroom Beef Stew or Never-Entered-In-A-Contest-But-Still-Super-Good Chili). This bread originally had a mix of 8 oz. beer and 4 oz. hard cider (instead of all beer), and you could do that as a variation on this recipe. I use all beer when I make it (a dark beer is probably best, like Guinness Draught or Shiner Bock, which are the two I usually use), and I adapted this recipe from a cooking blog that I frequently read. Note: When cutting this bread, I suggest putting down wax paper over the cutting board; otherwise, you will need to wash butter from your cutting board after each time you slice the bread. UPDATE: I have used 6 Tablespoons of butter (3 on bottom and 3 on top), and the bread still came out great. So, anywhere from 6-8 Tablespoons of butter will work in this recipe.

Top Review by Anonymous

I added granulated roasted garlic to the mix which gave it a lovely bit of smokiness; I loved the crunchy crust but I think I will follow some of the other reviewers and add some onion next time ; I will make it again. Can't wait for dinnertime, we're having beef stew tonight. Thanks for the recipie!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F, and lightly grease the sides of a 9x5 loaf pan.
  2. In a large bowl, sift the flour, baking powder, salt, and sugar together. Add the cheese and mix with a wooden spoon.
  3. Add the beer (it doesn't need to be room temperature or anything-cold is ok). Mix until incorporated but not much more. Do not overmix.
  4. Pour 1/4 cup of the melted butter into the bottom of the prepared pan. Spoon batter into pan. Top batter with remaining 1/4 cup butter (I know-it looks like a GIANT sea of butter. It will get absorbed as the bread cooks).
  5. Bake for 50 minutes or until a wooden skewer comes out clean.

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