Cheese Beer Bread
photo by Juenessa
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
6 slices
- Serves:
- 6
ingredients
- 2 1⁄2 cups plain flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 1 1⁄2 teaspoons dried sage
- 1 (12 ounce) can beer
- 1 cup shredded cheddar cheese
directions
- Preheat oven to 375.
- Grease and flour 9 inch loaf pan.
- Mix all dry ingredients, stir in beer and cheese until well blended.
- Spread evenly in pan.
- Bake 50 to 55 minutes.
- Cool 10 minutes.
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Reviews
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Delicious! Loved this beer bread - very moist, and perfect with a steaming bowl of chicken stew on a snowy, icy Sunday. Used dried sage and muenster cheese along with a dark, smoky beer, and the flavor combination was excellent. A word of advice, though; I only had coarse kosher salt, and next time would definitely use regular table salt. This bread in my oven only took 50 minutes to cook, and the smell was just lovely. Thanks for a great recipe, RhondaO!
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I really enjoyed this bread recipes simplicity and quickness. Smelled and tasted very good, although I did modify a little. I used 1 1/2 cup white with 1 cup whole wheat flour, I too feel the baking powder/soda came through a bit too much. Will back those off a bit next time and maybe use different type of sage next time (used powdered this time). Used Bud light beer and added about a tablespoon of real butter to the mix. Yielded a crunchy crust and very moist center. Thanks RhondaO for a great base beer bread recipe!
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I was looking for a way to use up 1/2 a roll of breakfast sausage I had laying around, so I cooked it up (crumbled) and threw it on in. My boyfriend loves it but says he would use a sharper cheddar next time, and maybe more cheese. Good texture, though and it smells heavenly. I think next time I would also drizzle melted butter on top before baking as I do with the other beer breads I make
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Tweaks
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I made this recipe with a lager and sharp cheddar. It was pretty good. I cut down on the baking soda to 1 tsp. but it still had a baking soda taste. After making another beer bread recipe, I bet you could leave it out entirely. I would also suggest sifting all dry ingredients before adding beer and cheese. I used italian seasoning instead of sage and it was excellent. The beer flavor was mild and most of my family loved it with a smear of margarine.
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So I decided to make this bread to go with some chowder, but I was out of beer...so I used about 16 oz of milk and instead of white sugar I used brown sugar-it turned out great! Next time I will definetly use beer, but I absolutely loved this. It came out kind of rustic, with a nice thick crust and soft on the inside. Thank you for posting!
RECIPE SUBMITTED BY
Rhonda O
Sellersburg, Indiana
Hello, I am Rhonda from Southern Indiana. Many of the recipes I have posted are my Dear Mothers. She was a Great Cook! My posting is A tribute to her. For All the world to see her recipes. I lost my Mother to Cancer on May 6th 2001.
7/19/05 Took in a Stray Cat! His name is ROCKY.
I love this site! I enjoy all the recipes and when I get a good review it makes me smile. Because it is for MOM!!!??