Saturday, January 18, 2014

Cheddar Cheese Beer Bread

When it comes to minimum input and maximum output in the kitchen, beer bread is about as good as it gets. Five minutes of work rewards you with a heavenly aroma through the house and a warm, crusty loaf in just an hour.

This bread is delicious warm or at room temperature. You can serve it with a side of chilli or even a big bowl of soup, you can even use it to make sandwiches. Another thing you can do, which I've done over the holidays is after it's cooled, you can hollow it out and put a dip in the center and cut up the part that you cut out and us that bread for dipping.  And if that wasn'
t enough, it even  freezes beautifully.

There are endless flavor variations of beer bread possible; simply add whatever you desire to the basic dry mix. I did not add any herbs this week because Jonathan is on a "I will not eat anything that it green" kick right now. But just because I didn't add anything doesnt mean that you can't try experimenting with different herbs and beers. A darker beer will give you a deeper flavor.

I have to say that this is easy to make and the flavor profile is amazing.  I's still shocked by how few ingredients there are in a basic beer bread. Why pay $10 for a boxed mixed when you can make fresh at home for 1-2 dollars.  

Like always happy Baking and i hope you enoy this as much as we do.   



Nonstick spray
8 ounces all-purpose flour
4 ounces whole-wheat flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 teaspoon sugar
4 1/2 ounces sharp Cheddar, grated
12 ounces cold beer,


  • 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, and sugar in a large mixing bowl.
  • Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan.
  • Bake on the middle rack of the oven until the bread is golden brown and cooked thru.  This will take about 50 to 60 minutes.
  • Best if served hot. 

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.

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