Prep 5 mins
Cook 35 mins
This is a fast recipe that is perfect for those times when you realize you don't have bread in the house. It is a slightly dense loaf that works well with soup, chili, etc. It can be customized in a number of ways - add any variety of cheese and herbs to the dry ingredients before adding the beer. To avoid a bitter aftertaste from the beer, use the lightest bottled brew you can find.
- 414.03 ml all-purpose flour
- 295.73 ml whole wheat flour
- 14.79 ml baking powder
- 44.37 ml sugar
- 4.92 ml salt
- 158.51 ml shredded cheese (I used a jack and cheddar blend)
- 340.19 g beer, bottled (the lighter the beer the better)
- 29.58 ml butter, melted
- Preheat oven to 375 degrees.
- Sift together all of the dry ingredients (flours through salt) into a large mixing bowl.
- Stir in the shredded cheese.
- Add the beer all at once, and stir batter until it just comes together.
- It will be lumpy.
- Do not overmix.
- Transfer to a lightly greased 9 x 5 x 3-inch loaf pan and brush top with melted butter.
- Bake for 35- 40 minutes, or until a skewer inserted in the center comes out clean.
- Turn out onto a rack, and allow to cool.
Good bread, easy , perfect with soup. Also good toasted the next day. This recipe is a Keeper.
We love beer bread and my recip-e is very similar to this one. I do not use wholewheat flour - prefer the taste of white, but otherwise very few changes. Also I use sharp cheddar or a Mexican blend mixture for a different taste. Whatever, this bread can be addictive.
Thank you! I made a buttermilk cream of vegetable, cheese & chicken soup for dinner. (Leftovers!) I found this recipe to round it out. I really want to thank you for a guaranteed easy and yummy recipe. The five of us were fighting over the last pieces. This is great. (I made it with Heineken.) I was out of butter so smoothed the top with a little canola oil. Lovely.