Cheddar Beer Bread Recipes

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CHEDDAR BEER BREAD



Cheddar Beer Bread image

Cheddar Beer Bread is the best, easiest homemade bread recipe for new cooks! Cheesy, buttery, melt-in-your-mouth bread from scratch with no mixer or yeast!

Provided by Sabrina Snyder

Categories     Bread

Time 1h5m

Number Of Ingredients 8

1 tablespoon cornmeal
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
12 ounces beer (, room temperature)
1 cup sharp cheddar cheese (, shredded)
2 tablespoons unsalted butter (, melted)

Steps:

  • Heat oven to 375 degrees.
  • Butter a 9x5 loaf pan and sprinkle with cornmeal.
  • Whisk together flour, baking powder, salt, sugar and beer in a large bowl.
  • Gently fold in shredded cheese.
  • Place batter in the pan and let sit 20 minutes.
  • Bake for 35 minutes, then brush the butter on top of the bread and bake an additional 5 minutes.

Nutrition Facts : Calories 226 kcal, Carbohydrate 32 g, Protein 7 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 306 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GARLIC CHEDDAR BEER BREAD



Garlic Cheddar Beer Bread image

Whip up a loaf of this Garlic Cheddar Beer Bread in practically no time - and with NO yeast!

Provided by The Chunky Chef

Categories     Bread

Time 55m

Number Of Ingredients 11

3 cups all purpose flour
2 1/2 Tbsp granulated sugar
1 Tbsp baking powder
1 tsp kosher salt
1 - 2 tsp garlic powder (depends on how garlicky you want it)
1 cup shredded cheddar cheese
12 oz beer
3 Tbsp melted butter
2 1/2 Tbsp melted butter
1 tsp dried parsley ((or around 1 Tbsp minced fresh parsley if you have it))
1/2 tsp garlic powder

Steps:

  • Preheat oven to 350°F and lightly spray the sides of a 9x5" loaf pan. Set aside.
  • To a mixing bowl, add flour, sugar, baking powder, salt, and garlic powder and stir to combine. Stir in the shredded cheese. Make a little well in the center of the dry ingredients.
  • Pour in the beer and stir until no flour streaks remain.
  • Add half of the melted butter to the bottom of prepared loaf pan and tilt the pan around so the butter coats the bottom of the pan. Transfer batter to pan, spreading it out into an even layer.
  • Pour remaining half of the melted butter over the top of the batter, brushing it around so it evenly coats the top.
  • Bake for 45-50 minutes, until golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Whisk together garlic butter topping ingredients (melted butter, parsley and garlic powder) and brush over the top of the loaf when it comes out of the oven.
  • Let bread cool in the pan for 5-7 minutes, brush again with any leftover garlic butter topping, then turn out carefully onto a wire rack to finish cooling.

Nutrition Facts : Calories 2687 kcal, Carbohydrate 343 g, Protein 71 g, Fat 104 g, SaturatedFat 64 g, Cholesterol 285 mg, Sodium 3622 mg, Fiber 11 g, Sugar 32 g, ServingSize 1 serving

UNA'S CHEDDAR BEER BREAD



Una's Cheddar Beer Bread image

A tender beer bread with a rich cheesy taste reminiscent of cheese nips. Excellent plain, in sandwiches, or toasted.

Provided by ZZOAOZZ

Categories     Bread     Yeast Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 15

1 (12 fluid ounce) can or bottle premium lager
2 tablespoons margarine
2 tablespoons milk
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons sugar
4 teaspoons yeast
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried marjoram
½ teaspoon dried basil
8 ounces reduced-fat extra-sharp Cheddar cheese
2 tablespoons margarine, melted

Steps:

  • Grease two 9x5-inch loaf pans.
  • In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.
  • Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
  • As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
  • When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.3 g, Cholesterol 3.4 mg, Fat 2.9 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 282.3 mg, Sugar 1.3 g

CHEDDAR BEER BREAD



Cheddar Beer Bread image

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.

Provided by Greeny4444

Categories     Breads

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

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)

Steps:

  • Preheat oven to 350 degrees F, and lightly grease the sides of a 9x5 loaf pan.
  • In a large bowl, sift the flour, baking powder, salt, and sugar together. Add the cheese and mix with a wooden spoon.
  • 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.
  • 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).
  • Bake for 50 minutes or until a wooden skewer comes out clean.

Nutrition Facts : Calories 367.6, Fat 16.6, SaturatedFat 10.3, Cholesterol 45.3, Sodium 599, Carbohydrate 42.7, Fiber 1.3, Sugar 4.9, Protein 8.7

CHEDDAR BEER BREAD



Cheddar Beer Bread image

I love beer. I love cheese. This combines both of my loves into a tasty quick bread. Use the type of beer you enjoy drinking. I have found heavier beers such as the lovely flavors that come out during Oktoberfest time make the best cheddar beer breads. I use extra sharp cheddar, but if you don't like it you can substitute normal cheddar for this recipe.

Provided by JenBlacker

Categories     Quick Breads

Time 55m

Yield 1 loaf, 8-12 serving(s)

Number Of Ingredients 7

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons sugar
2 1/4 cups grated sharp cheddar cheese
12 ounces beer (1 bottle)

Steps:

  • Mix all ingredients together, mixing in beer last. Batter should be the consistency of Bisquick. Spoon into a well greased bread pan and bake at 350 degrees (f) for about 50 minutes or until a toothpick in the center comes out clean.
  • Let bread rest in it's pan for about 10 minutes then let it cool on a rack for another 10 or so. If you can wait that long!

Nutrition Facts : Calories 332.2, Fat 11, SaturatedFat 6.8, Cholesterol 33.4, Sodium 627.2, Carbohydrate 41.6, Fiber 1.3, Sugar 3.4, Protein 13

JALAPENO-CHEDDAR BEER BREAD



Jalapeno-Cheddar Beer Bread image

This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 1 loaf

Number Of Ingredients 6

1 stick (8 tablespoons) unsalted butter, melted
2 3/4 cups self-rising flour, sifted (see Cook's Note)
2 tablespoons sugar
3/4 cup shredded Cheddar
One 12-ounce can or bottle lager, pilsner or IPA-style beer, at room temperature
1 cup sliced pickled jalapenos

Steps:

  • Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
  • Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
  • Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
  • Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
  • Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

BEER BREAD



Beer Bread image

Provided by Alton Brown

Categories     side-dish

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 10

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
1 teaspoon chopped fresh dill
4 1/2 ounces sharp Cheddar, grated
12 ounces cold beer, ale or stout
1 to 2 tablespoons sunflower seeds, optional

Steps:

  • 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 dill 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. Sprinkle with the sunflower seeds, if using.
  • Bake on the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant-read thermometer, 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.

CHEESY BEER BREAD



Cheesy Beer Bread image

This easy bread recipe uses beer and baking powder to leaven instead of yeast, producing a loaf with a lightly crisp crust and a beautifully soft interior. A strongly flavored cheese, like sharp Cheddar or Gruyère, complements the flavors of the beer. The brown sugar isn't absolutely necessary, but it extends the bread's shelf life, keeping the interior soft even after it's been sliced. This bread is especially lovely served warm, but is also delicious at room temperature.

Provided by Erin Jeanne McDowell

Categories     snack, breads, side dish

Time 1h30m

Yield One 9-by-5-inch loaf

Number Of Ingredients 9

Nonstick spray
3 cups/385 grams all-purpose flour
3 tablespoons light or dark brown sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoons/70 grams cold unsalted butter, cut into 1/2-inch cubes, plus 1/4 cup/55 grams melted unsalted butter, for finishing
1 (12-ounce/355-milliliter) bottle beer (1 1/2 cups), preferably a lager or ale
1 1/4 cups/140 grams shredded firm or semi-firm cheese, such as sharp Cheddar, Gruyère or fontina

Steps:

  • Heat the oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
  • In a large bowl, whisk the flour, brown sugar, baking powder, salt and pepper to combine. Add the cubed butter and use your hands or a pastry cutter to work the butter into the flour until you have fine crumbs.
  • Add the beer and mix until thoroughly combined. Fold in the shredded cheese. Transfer the batter into the prepared loaf pan and spread into an even layer.
  • Brush about 1/3 of the melted butter over the surface of the loaf and transfer to the oven. Bake for 20 minutes, brush with more butter, then return to the oven for another 20 minutes. Brush with the remaining butter, and return to the oven until a toothpick inserted into the center comes out clean, another 20 to 30 minutes. (The internal temperature should read at least 200 degrees on a thermometer.)
  • Cool the bread in the pan for 10 minutes, then run a small offset spatula around the edges and unmold. Cool at least 15 minutes before slicing and serving.

CHEDDAR BEER BREAD ROLLS



Cheddar Beer Bread Rolls image

These cheesy rolls pack a lot of flavor considering their short ingredient list. Thanks to the beer, they're also especially light and fluffy, taking any meal to the next level. But they're also perfect all on their own, slathered with butter.

Provided by Erin Jeanne McDowell

Categories     snack, breads, side dish

Time 25m

Yield 12 rolls

Number Of Ingredients 7

6 cups/815 grams bread flour, plus more for work surface
1 tablespoon instant yeast
2 teaspoons coarse kosher salt
4 tablespoons/55 grams unsalted butter (2 tablespoons softened, 2 tablespoons melted), plus more for the bowl and pan
1/4 cup/60 milliliters honey
2 cups/480 milliliters beer, such as pale ale
1 3/4 cup/200 grams shredded sharp Cheddar cheese, preferably white

Steps:

  • In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute.
  • Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.
  • Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.)
  • Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan.
  • Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 3 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 320 milligrams, Sugar 6 grams, TransFat 0 grams

APPLE, CHEDDAR, AND ROSEMARY BEER BREAD



Apple, Cheddar, and Rosemary Beer Bread image

Apple chunks, sharp Cheddar cheese, and fresh rosemary are a great savory and sweet combination in this beer bread. It's especially good with soup or chili. I used an apple ale, but you may use your favorite beer.

Provided by Tammy Lynn

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

cooking spray
3 cups self-rising flour
3 tablespoons white sugar
2 teaspoons chopped fresh rosemary
1 (12 fluid ounce) can or bottle beer
1 medium apple, diced
½ cup shredded sharp Cheddar cheese
1 tablespoon melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  • Sift flour, sugar, and rosemary together into a large mixing bowl. Pour in beer; stir to combine. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan.
  • Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven and pour melted butter on top. Return to oven and bake for another 3 to 5 minutes more.

Nutrition Facts : Calories 253.9 calories, Carbohydrate 43.6 g, Cholesterol 11.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 651.4 mg, Sugar 6.6 g

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From thepioneerwoman.com


GARLIC CHEDDAR BEER BREAD - A CLASSIC TWIST
Preheat oven to 350 degrees F. Using baking spray, grease and line a 9x5-inch loaf pan with parchment. In a large bowl, whisk together the flour, baking powder, salt and garlic powder. Add in the cheese, beer and half of the melted butter. Mix well until all is just combined.
From aclassictwist.com


WHITE CHEDDAR AND HERB BEER BREAD {NO YEAST} - INQUIRING CHEF
2021-03-10 Instructions. Preheat oven to 350°F / 177°C. Spray a 9x5-inch loaf pan with nonstick cooking spray. In a large mixing bowl, combine sugar, thyme leaves, and lemon zest. Use your hands to gently rub the thyme and lemon zest into the sugar (this will infuse the entire bread with herb and lemon flavor). Add flour, baking powder, salt, and about ...
From inquiringchef.com


CHEDDAR BEER BREAD RECIPE | MYRECIPES
Knead until smooth and elastic (about 5 minutes). Place bowl over dough to cover; let rest 5 minutes. Shape dough into a ball; place on a baking sheet coated with cooking spray. Let rise in a warm place (85°), free from drafts, 30 minutes or …
From myrecipes.com


EASY CHEDDAR BEER BREAD | TEASPOON OF GOODNESS
Grease a 9x5" loaf pan with half of of the butter. Whisk together the flour, baking powder, sugar and salt. Add cheese and stir with a spoon. Make a well in the center & pour in the beer. Mix with a spoon until it's just combined. Do not over mix. Spoon into the prepared loaf pan. Rub the top with remaining butter.
From teaspoonofgoodness.com


APPLE-CHEDDAR BEER BREAD RECIPE | MYRECIPES
Step 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add shallot mixture, cheese, and cider to flour mixture, stirring just until moist. Step 4.
From myrecipes.com


CHEDDAR CHIVE BEER BREAD (NO YEAST, NO KNEAD!) - THE SEASONED …
2021-10-16 Stir together the self-rising flour, cheese and chives. Add the beer, honey and melted butter. Transfer the batter to a greased loaf pan. Bake the bread in a 375°F oven for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Brush the top of the bread with melted butter.
From theseasonedmom.com


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