Cheddar Beer Bread Recipes

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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
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Calories388
UnsaturatedFat3 grams
Carbohydrate57 grams
Fat11 grams
Fiber2 grams
Protein13 grams
SaturatedFat6 grams
Sodium320 milligrams
Sugar6 grams
TransFat0 grams

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.

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
Calories123.6 calories
Carbohydrate18.3 g
Cholesterol3.4 mg
Fat2.9 g
Fiber1 g
Protein4.9 g
SaturatedFat0.7 g
Sodium282.3 mg
Sugar1.3 g

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.

CHEDDAR BEER CORNBREAD



Cheddar Beer Cornbread image

Cheese. Beer. Cornbread. Need I say more? (Oh - I guess I'll add two more words: "Unbelievably easy.")

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 10

1/2 cup 1 stick unsalted butter
2 cups all-purpose flour
1 cup cornmeal
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
1 cup plus 1/2 cup shredded sharp cheddar cheese (divided)
One 12-ounce bottle good-quality beer (I use Blue Moon wheat beer for this recipe, and it's perfect)

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Place the stick of butter in an 8-inch by 8-inch baking dish and place it in the preheating oven just until the butter melts.
  • Carefully remove the baking dish from the oven and remove six tablespoons of the melted butter. Set aside.
  • Swirl the pan to distribute the remaining two tablespoons of butter.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, dry mustard, and smoked paprika. Sprinkle in 1 cup of the cheddar cheese and whisk until blended.
  • Pour the beer over the flour mixture and stir until just blended. The dough will be wet, loose, and sticky.
  • Sprinkle the remaining 1/2 cup cheese over the top.
  • Pour the dough into the buttered 8-inch by 8-inch baking dish and spread evenly.
  • Pour the six tablespoons of melted butter over the top.
  • Bake for about 25 minutes until the middle is set and the top begins to turn golden brown.

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.

BEST EVER CHEDDAR BEER BREAD



Best Ever Cheddar Beer Bread image

This is a good bread from Aces, one of the cookbooks in the Best of Bridge series. It's very good with a hearty soup.

Provided by lazyme

Categories     Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 8

3 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
2 tablespoons sugar
2 cups sharp cheddar cheese, grated
1/2 cup onion, chopped
3 garlic cloves, minced
12 ounces beer

Steps:

  • Preheat oven to 350ºF.
  • Combine all the ingredients (except the beer) until well mixed.
  • Add beer a quarter at a time until all ingredients are blended.
  • Spoon into a greased and floured 4x8 inch loaf pan and smooth down with fork.
  • Bake for 1 hour.
  • Remove from pan and cool on wire rack. Serve warm with soup or stew.

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)
Calories332.2
Fat11
SaturatedFat6.8
Cholesterol33.4
Sodium627.2
Carbohydrate41.6
Fiber1.3
Sugar3.4
Protein13

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!

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
Calories253.9 calories
Carbohydrate43.6 g
Cholesterol11.2 mg
Fat4.3 g
Fiber1.7 g
Protein6.7 g
SaturatedFat2.5 g
Sodium651.4 mg
Sugar6.6 g

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.

CHEDDAR BEER BREAD



Cheddar Beer Bread image

From the Best of Bridge cookbook. I love this cook book........it also gives little funnies now and then. The one on this recipe reads..........Beer makes you smarter - it made Budweiser.

Provided by Vicki Butts (lazyme)

Categories     Savory Breads

Time 1h10m

Number Of Ingredients 8

3 c flour
1 Tbsp baking powder
3/4 tsp salt
2 Tbsp sugar
2 c sharp cheddar cheese, grated
1/2 c chopped onion
3 clove garlic, minced
12 oz beer

Steps:

  • 1. Preheat oven to 350ºF. Combine all the ingredients (except the beer) until well mixed. Add beer a quarter at a time until all ingredients are blended. Spoon into a greased and floured 4 x 8 inch loaf pan and smooth down with fork. Bake for 1 hour.
  • 2. Remove from pan and cool on wire rack. Serve warm with soup or stew.

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