Cheddar Beer Bread

1 hrs

8 servings

4.5/5 (5 reviews)

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.

Ingredients

Instructions

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.

Prep: 15 mins

Cook: 50 mins

Total: 1 hrs

Breads

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Amount Per Serving
Calories 367.6
% Daily Value*
Total Fat 16.6g	26%
Cholesterol 45.3mg	15%
Total Carbohydrate 42.7g	16%
	Dietary Fiber 1.3g	5%
	Sugars 4.9g
Protein 8.7g

Amount Per Serving

Calories 367.6

% Daily Value*

Total Fat 16.6g

26%

Cholesterol 45.3mg

15%

Total Carbohydrate 42.7g

16%

Dietary Fiber 1.3g

Sugars 4.9g

Protein 8.7g