Cheddar Beer Bread

Submitted by Greeny4444

"A "rustic"-type bread that goes well with chili or stew (I recommend serving it with Recipe #156745 or Recipe #324768). This bread originally had a mix of 8 oz. beer and 4 oz. hard cider (instead of all beer), and you could do that as a variation on this recipe. I use all beer when I make it (a dark beer is probably best, like Guinness Draught or Shiner Bock, which are the two I usually use), and I adapted this recipe from a cooking blog that I frequently read. Note: When cutting this bread, I suggest putting down wax paper over the cutting board; otherwise, you will need to wash butter from your cutting board after each time you slice the bread. UPDATE: I have used 6 Tablespoons of butter (3 on bottom and 3 on top), and the bread still came out great. So, anywhere from 6-8 Tablespoons of butter will work in this recipe."

 

• Ready In: 1hr 5mins
• Ingredients: 7
• Serves: 8

ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons granulated sugar
• 1 cup cheddar cheese, shredded
• 12 ounces beer
• 1⁄2 cup butter, melted (divided)

directions

1. Preheat oven to 350 degrees F, and lightly grease the sides of a 9x5 loaf pan.
2. In a large bowl, sift the flour, baking powder, salt, and sugar together. Add the cheese and mix with a wooden spoon.
3. Add the beer (it doesn't need to be room temperature or anything-cold is ok). Mix until incorporated but not much more. Do not overmix.
4. Pour 1/4 cup of the melted butter into the bottom of the prepared pan. Spoon batter into pan. Top batter with remaining 1/4 cup butter (I know-it looks like a GIANT sea of butter. It will get absorbed as the bread cooks).
5. Bake for 50 minutes or until a wooden skewer comes out clean.

Reviews

[Anonymous]

I added granulated roasted garlic to the mix which gave it a lovely bit of smokiness; I loved the crunchy crust but I think I will follow some of the other reviewers and add some onion next time ; I will make it again. Can't wait for dinnertime, we're having beef stew tonight. Thanks for the recipie!

 

[Angie 1168217]

This bread was amazing! I added chopped onion and garlic and did have to bake it for 60 minutes. The kids even enjoyed the bread so much that much to my husbands surprise he didn't have any leftovers for work the next day.

 

[Yevka Mikhailovna]

Perfect for beer lovers; had strong beer flavor. I added chives and garlic powder, which enhanced the taste. Very moist with uniform crumb. Would have given it a half and three stars, but wouldn't take fractions. Not too bad overall.

 

[Boomette]

I had to bake it 60 minutes. And still I think it would have need another 5 or 10 minutes. For my taste, I think there's too much sugar. Since it's a savory bread, I don't really like to taste a little bit of sweetness. But the cheese and beer give a great taste. Next time I may use a sharp cheddar. I used a dark beer. Thanks Greeny :) Made for 123 hit wonders

 

[karma]

Made this to go with a big pot of beef stew. It was very tasty. I used 8oz of light beer and the 4oz hard cider. I must admit I added extra cheese and couldn't resist sprinkling in some dried onion flakes to the batter. It took a good 65 minutes in my oven and I may try splitting the batter into two pie or cake tins next time to speed up the cooking time. It smelled and looked lovely coming out of the oven and just as good the next day. And what a wonderful crunchy buttery crust. Saved in my cookbook to make again and again.