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    You are in: Home / Recipes / Cheddar-Herb Beer Bread Recipe
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    Cheddar-Herb Beer Bread

    Cheddar-Herb Beer Bread. Photo by NorthwestGal

    1/4 Photos of Cheddar-Herb Beer Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Debbwl's Note:

    I found this on the internet and the poster stated this was an Alton Brown recipe.

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    Units: US | Metric


    1. 1
      Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.
    2. 2
      Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and herbs in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter, which will form into a ball, evenly in the prepared pan. Sprinkle with the sunflower seeds, if using. (I moistened the top with beaten egg and we didn’t have sunflower seeds).
    3. 3
      Bake on the middle rack of the oven about 45 to 55 minutes.
    4. 4
      Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.
    5. 5
      Serve warm.
    6. 6
      Option - 1) Rosemary-Feta.
    7. 7
      2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese.
    8. 8
      Option - 2) Italian.
    9. 9
      1 teaspoon each dried basil and oregano.
    10. 10
      2 minced cloves of garlic, and 1/2 cup finely grated Parmesan.
    11. 11
      Here are some more tasty things that can be add:
    12. 12
      1 Tablespoons chopped fresh rosemary.
    13. 13
      2 Tablespoons chopped fresh oregano
    14. 14
      2 Tablespoons chopped fresh.
    15. 15
      2 minced garlic cloves.
    16. 16
      1/4 cup chopped fresh chives,.
    17. 17
      1/2 cup chopped scallions.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on September 17, 2014


      This smelled so wonderful while it was in the oven baking, the entire house felt so inviting. I went with the Italian option and used basil and oregano for the herbs (because we like those herbs), and I think it turned out to be the right choice. And for the beer, I used a dark beer, which I think made the bread just a little bitter. So next time, I'll use a pale beer. But it's a great bread recipe. Thanks, Debbwl. Made for 2014 Culinary Quest (Pacific Northwest).

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    • on September 04, 2014


      This is always such a pleasure to make and enjoy! I used the Rosemary-Feta option, but also included all the original ingredients for a delicious and fragrant taste-treat. Cooked perfectly, I used fresh herbs from the garden, turned out beautifully. Oh, I sprinkled the top with grated cheese and butter! :) Thank you Debbwl, made for Culinary Quest, International Agents of QUEST

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    • on February 15, 2014


      I can't get enough of this bread, and I don't even drink beer. So quick and easy. Nothing like the smell of freshly baked bread. I confess, this is the only bread I've ever made. Sifting does make the difference in a brick of bread, and a nice smoochy loaf. Add anything to this, you can't go wrong.

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    Read All Reviews (4)


    Nutritional Facts for Cheddar-Herb Beer Bread

    Serving Size: 1 (881 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1982.4
    Calories from Fat 386
    Total Fat 42.9 g
    Saturated Fat 24.7 g
    Cholesterol 118.6 mg
    Sodium 4138.2 mg
    Total Carbohydrate 307.1 g
    Dietary Fiber 19.6 g
    Sugars 14.3 g
    Protein 71.4 g

    The following items or measurements are not included:

    fresh herbs

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