Cheddar Beer Bread Recipe

A warm loaf of bread is hard to beat, and the only thing better would have to be a warm loaf of cheddar beer bread. This isn't a beer soaked loaf or bread to eat while you're drinking beer (although it would make an excellent salty snack in the latter case). Instead, recipe developer Jessica Morone from Jess Loves Baking points out that unlike standard bread recipes, this is "a much faster process as you don't have to wait for the yeast to work and the bread to rise." For anyone who's short on time, they'll love the fact that "you just add the beer to the recipe and it's ready to bake."

If you're still trying to place the flavor profile in your mind, Morone describes that "this bread doesn't only taste like beer, it is very buttery and flavorful." She raves, "The cheese and garlic and beer all go so well together. It smells delicious while it bakes and once it's done I literally can't stop eating it because it's just so good." If you're ready to have a mini love affair with a cheesy loaf of bread, then tie up your apron.

For this cheesy bread, you'll need 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, 2 teaspoons of garlic powder, and 1 cup of shredded cheddar cheese. If you're out of cheddar or looking for a change, Morone confirms that "you can really substitute any cheese you want [...] or use a mix of different cheeses." Follow her suggestion and add Asiago or Gouda for a variation on the flavor. 

As for wet ingredients, measure out ¼ cup of honey, 12 ounces of beer (the size of most standard bottles), and ½ cup of melted butter. You can swap in sugar instead of honey, but Morone specifically opts for the latter, "because it balances out the savory flavors in the bread and adds a little bit of extra flavor."

If you're wondering about the yeast, Morone explains that, "The beer in this recipe, plus the baking powder, acts as the leavening agent in this recipe instead of yeast." With the wide selection of beer available on the market, the options are endless. That being said, our recipe developer says that "different beers will give you a totally different flavor of bread." Consequently, be sure you actually like the beer you're choosing. If you're unsure, start with something simple. "I just happen to prefer to use an American lager in it personally," Morone shares.

First things first, preheat the oven to 350 F so that it's ready to go once the batter is made. Then, use some cooking spray to coat the sides of a 9x5-inch loaf pan and set it aside. Don't worry about the bottom for now. 

Set out a large mixing bowl and add in the flour, baking powder, salt, and garlic powder. Stir the dry ingredients then add the shredded cheese and mix it in until everything is combined.

Now, drizzle ¼ cup of honey and pour the bottle of beer into the bowl. Stir the wet ingredients in with the dry ones until they are all combined into an even batter. Pretty much the only step you could mess up is to overmix the batter at this point, which Morone says would make the bread fairly dense. As long as you stop mixing when there are no more dry streaks, that should be avoided.

Grab the loaf pan you prepared and pour ¼ cup of melted butter in the bottom so that it coats the entire surface. Then, transfer the bread batter into the pan and spread the top with a spatula until it is relatively smooth. Finally, pour the remaining ¼ cup of melted butter over the batter and spread it out evenly too. 

At this point your oven should be nice and toasty, so pop the loaf pan onto a rack. Set a timer for 45 minutes, though it might take an additional 5 minutes or so depending on the oven. 

You'll know the bread is done when it is a nice golden color and a toothpick inserted in the center comes out dry. Once it's ready, be patient for another 10 minutes as it cools down slightly. When the time is up, carefully remove the bread from the pan to slice. Serve this hearty loaf still warm — you'll be begging for a second slice before you even finish the first! 

There's no denying this bread is a rich, salty, and buttery flavor bomb that will do just fine on its own. However, to further highlight the taste, our recipe developer suggests adding more butter or a drizzle of honey. "Or since it's a pretty robust bread you can eat it with something like soup or chili," she adds.

To keep leftovers from drying out, Morone recommends wrapping the bread in plastic wrap or storing it in a sealed container at room temperature for up to three days. To have a convenient snack on hand, she shares, "I like to cut up individual slices of the leftovers and put them in the microwave for about 20 seconds before eating them."