By Geema on February 22, 2004
Photo by Kim D.
Photo by Kim D.
"The beer in this recipe makes the bread rise well and gives it a malty flavor, depending on the kind of beer you use. We like using a dark beer. Try this toasted with your favorite soup or stew."
Serving Size: 1 (949 g)
Servings Per Recipe: 1
"I followed the recipe exactly but didn't realize that I only had a 1.5 lb setting but it turned out great. I can't wait to make it again."
"Oh, my, this is tasty!!! I used a blend of medium, sharp and extra aged cheddar and threw in about a teaspoon of cracked black pepper. I also used a very dark beer. This is so, so good I might just have to start keeping beer in the house. Thanks for posting!"
"This is pretty tasty. I used some sharp cheese I had laying around and some medium cheddar. I used too much cheese as I had to keep adding flour as it was very sticky. I removed after the rising and punched it down and made 2 loaves for the oven. It rose and fell when it started baking but I think that was my fault. I'll try again using the recommended cheeses."
"Oh My!! I must confess I made this bread only b/c for some reason we had an opened can of beer that had been in the fridge for a couple days. So I viewed this as challenge since I hate to waste anything! So I searched Zaar and found this recipe. So glad!! This bread is delicious! I didn't taste the beer much, but we used a light beer. I must admit I made this pretty late and I overshot the cheese by probably 1/2 cup! But I must say I'll probably do it again on purpose! I used sharp cheddar that we had on hand. The bread is moist, soft and will definitely be made again and again! (Will have to 'accidentally' open a can...) :) I made the dough in breadmaker then placed in loaf pan, let it rise for about 1/2 hour, then baked at 350 for about 30 minutes."
"Delicious!!! Very soft and great with butter...Loved it!!"
"Made this recipe for the ZWT3 (Great Britain/Ireland). This bread smelt wonderful while baking. It had a wonderful taste and I believe this is the best beer and cheese bread I've ever had. I followed the directions exacty and used Budweiser beer. Thanks Geema for a great recipe!"
"This bread takes on the character of the cheese you use. I used an Irish Porter cheese, which I thought very appropriate for this bread. This cheese has a strong flavor which came through beautifully in this loaf. I also subbed some whole wheat flour for part of the bread flour, which I believe also adds a dimension of flavor to the loaf."
"Wow! Delicious bread. Especially when I dipped the crusts in alfredo sauce. Mmmmmm. I didn't read the directions as carefully as I should have and accidentally added all 12 oz. of beer instead of the 10 oz. called for, but I just added a bunch of extra flour and it worked fine. Was easy and delicious! Thanks for the recipe."
"delicious bread that rose high and popped right out of the pan. nice cheesy flavor, light texture, and thoroughly enjoyed by all."