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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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NorthwestGal September 17, 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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Karen Elizabeth September 04, 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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ksteele_2543445 February 15, 2014

Made for Photo Tag, this bread is an easy-fix, versatile & a good choice for yeast-phobes who love the aroma & pleasure of homemade bread. I made the Italian option w/basil, oregano, garlic & Parmesan. I admit using extra garlic & also used 2 extra tbsp of beer as I felt the dough needed more moisture. I had an unexpected guest for dinner who tasted it warm from the oven & said: "I am getting a meatless pizza message here." My only recipe question was whether using the Parmesan option meant the Cheddar should be left out, which I chose to do. Thx for posting this recipe & for your patience. :-)

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twissis March 22, 2013
Cheddar-Herb Beer Bread