Cheddar-Herb Beer Bread

"I found this on the internet and the poster stated this was an Alton Brown recipe."
photo by sofie-a-toast photo by sofie-a-toast
photo by sofie-a-toast
photo by NorthwestGal photo by NorthwestGal
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth photo by Karen Elizabeth
photo by twissis photo by twissis
Ready In:
1 loaf




  • Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.
  • Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and herbs in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter, which will form into a ball, evenly in the prepared pan. Sprinkle with the sunflower seeds, if using. (I moistened the top with beaten egg and we didn’t have sunflower seeds).
  • Bake on the middle rack of the oven about 45 to 55 minutes.
  • Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.
  • Serve warm.
  • Option - 1) Rosemary-Feta.
  • 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese.
  • Option - 2) Italian.
  • 1 teaspoon each dried basil and oregano.
  • 2 minced cloves of garlic, and 1/2 cup finely grated Parmesan.
  • Here are some more tasty things that can be add:

  • 1 Tablespoons chopped fresh rosemary.
  • 2 Tablespoons chopped fresh oregano
  • 2 Tablespoons chopped fresh.
  • 2 minced garlic cloves.
  • 1/4 cup chopped fresh chives,.
  • 1/2 cup chopped scallions.

Questions & Replies

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  1. sofie-a-toast
    I made the Italian version and it was great with soup! Wonderful warm out of the oven but got a bit dense and dry the next day. Make sure to keep leftovers super air tight
  2. NorthwestGal
    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).
  3. Karen Elizabeth
    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
  4. ksteele_2543445
    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.
  5. twissis
    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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