Beer and Cheese Bread Recipe
Beer and Cheese Bread is a quick, savory loaf that combines the rich flavors of cheese and the unique taste of beer. This easy recipe requires no yeast, making it perfect for beginners. Serve it warm as a delightful snack or side dish at gatherings and parties!
Equipment
- Mixing bowl
- Measuring cups and spoons
- Whisk
- loaf pan,
- Baking sheet
- Wooden spoon or spatula
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2 tablespoons sugar
- 3 cups shredded cheddar cheese
- 2 bottles 12 oz each of beer (lager or ale)
- 8 tablespoons melted butter
- 1 ½ cups shredded Jarlsberg Gruyere, or Swiss cheese
- 1 teaspoon garlic powder
- 2 teaspoons dried herbs rosemary or thyme
- ½ cup diced jalapeños for a spicy kick
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, sugar, garlic powder, and dried herbs.
- Add Cheese: Stir in the shredded cheddar cheese and half of the Jarlsberg, Gruyere, or Swiss cheese.
- Combine Wet Ingredients: In another bowl, mix the beer and melted butter together.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Add Jalapeños: Fold in the diced jalapeños gently.
- Transfer to Pan: Pour the batter into the prepared loaf pan. Sprinkle the remaining shredded cheese on top.
- Bake: Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm and enjoy!
Notes
Feel free to experiment with different types of cheese! Gouda, mozzarella, or even a spicy pepper jack can bring unique flavors to your beer and cheese bread.
Pairing different beers can also change the taste profile dramatically, so don’t hesitate to get creative!