Super Easy Cheddar Beer Bread Recipe - Super GOOD Too! (2024)
Posted: · Updated: · By Chrysa
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A bottle of beer and shredded cheddar cheese combine to make this delicious and easy cheddar beer bread you’ll want to make over and over again!
I LOVE beer bread! The funny thing is, I don’t really like beer all that much. When I DO drink it, it’s usually a watery light beer.
I’m not a fan of the “good” beers – the dark lagers, IPAs, and whatever the other things are that my beer-loving friends drink. But that’s OK! I still appreciate those beers because they can make a great beer bread.
What I like about this particular easy cheddar beer bread recipe is the CHEDDAR part of the title. Yes, it has cheese in it!
This helps give it the title of BEST BEER BREAD because it makes an extra-flavorful loaf that’s perfect as a snack or even to make a little sandwich.
Just beware if you go the sandwich route – you don’t want to overpower the awesome flavor of the cheesy beer bread by adding lots of “stuff” to your sandwich.
To bake the loaf, I recommend a nonstick loaf pan. While it’s still important to grease the pan, starting with a pan that is already nonstick will make the beer cheese bread even easier to remove from the pan.
Easy Cheddar Beer Bread Recipe
Ingredients: (See recipe card below for quantities and full instructions.)
Preheat the oven to 350∞F. Grease a 9×5″ loaf pan with half 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.
Spoon into the prepared loaf pan. Rub the top with remaining butter.
Bake for 50-55 minutes or the top is lightly browned and a toothpick inserted in the center comes out clean. Allow to cool 10 minutes, turn it out onto a wire rack and allow to cool for 15-20 more minutes before slicing.
Tips: Use any kind of cheese or beer, or omit the cheese all together!
How to Make the Best Cheesy Beer Bread:
Let your beer come to room temperature before using.
Don’t overmix the batter. Stir only until combined.
Let the loaf rest in the pan for 10 minutes after baking before you move it to the cooling rack.
Allow the bread to cool for at least 15 minutes before cutting into slices.
What Type of Beer is Best for Beer Bread?
We used a lager for our recipe, but you can really play around with different types of beer to see the different flavors they lend to the loaf. It might be easiest to just use your favorite beer that might already be in your refrigerator, but you can try a stout, a lager, a pale ale, or any beer you prefer.
What Can I Substitute for Beer in My Batter?
If you don’t want to use beer in your batter, you can use a clear or pale soda such as a Sprite or ginger ale. Other sodas will work too, with each type giving you a slightly different flavor for your end result.
We love cheddar because it gives a nice, rich flavor (sharp cheddar will give a stronger flavor than mild) and it also gives the bread a nice color, but you can use any type of shredded cheese, or even a combination of cheeses. Try Swiss, Havarti, or CoJack – basically anything that is easy to shred.
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Super Easy Cheddar Beer Bread Recipe
Chrysa
This cheesy beer bread recipe is easy to make and super delicious. Serve it with your favorite chili, soup or stew.
I am not a nutritionist. These values were calculated automatically with the Spoonacular Food API.
Tried this recipe?Let us know how it was!
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Lighter beers, such as lagers, ales and pilsners, will give your bread a lighter color, and mild taste that just about everyone loves. Darker beers like stouts and porters make a darker-colored loaf and have a stronger beer flavor. Hoppy beers like IPAs will give your bread a more bitter taste.
Use room temperature beer: This helps the bread rise and creates a better texture than cold beer. Don't over-mix: After adding the beer to the dry ingredients, mix enough until just incorporated and nothing more. Overworking the dough will create a very dense loaf.
Without sufficient leavening from the beer, a loaf of beer bread will be fairly dense and heavy unless an additional leavening agent (e.g., baking soda, baking powder, baker's yeast and sugar, sourdough starter, or wild yeast cultured from the environment) is added.
I used Fat Tire because that what I had on hand, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy! What brands of cheese do you recommend? For the Cheddar, you can use a good supermarket brand, like Cabot or Tillamook.
Hefeweizen is a classic example of beer that is not especially high in alcohol, typically coming in between 4% and 6%, but it has perhaps the highest levels of yeast suspended in the beer. Hefes are known for their cloudy, hazy appearance and their nice thick head.
The majority of beers use a yeast strain called Saccharomyces. This translates from Latin to “sugar fungus.” It's apt, given that the yeast that goes into beer looooooves sugar. Within that genera, there are two specific species of Saccharomyces yeast that get the most use: lager yeast and ale yeast.
Bake the bread for 45 to 50 minutes, until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it.
According to the U.S. Department of Agriculture (USDA), baked or simmered dishes that contain alcohol will retain 40% of the original amount after 15 minutes of cooking, 35% after 30 minutes and 25% after an hour. But there's no point at which all of the alcohol disappears.
Can You Use Something Other Than Beer in Beer Bread? Absolutely! Almost any carbonated or noncarbonated beverage can be used, including water, soda pop, milk or buttermilk, fruit juice and even creamed corn! In general substitute 12 fluid ounces of whatever liquid you choose in place of beer.
All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.
While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.
Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
But beer cheese? It's a Kentucky thing. Nearly every brewery and brewpub menu around Louisville has an iteration of the mouth-watering appetizer: most traditionally a combination of cheddar cheese, beer, cayenne pepper, paprika and some garlic.
It is full flavored, salty and tangy; you won't be missing out on flavor if you try this cheese. Beer Cheese is a semi-soft combination of Limburger Cheese and Brick Cheese. Not to be mistaken for the Beer Cheese dips that are popular in Kentucky, it has a very strong smell and taste.
It's also the phrase you'll find gracing each box of Trader Joe's Beer Bread Mix. The flavor of the finished loaf really depends on what kind of beer you use: Go with a lager for a lighter profile, an IPA for a hearty, hoppy taste, or a stout for a rich result with a slightly darker finished product.
What type of beer to use? I'm from Pennsylvania, so my go-to is Yuengling. It's a nice, well-balanced medium-bodied lager with malty and hoppy flavors that works really well for beer bread. Many people choose a light or medium beer with a mild flavor, but you can experiment with whatever you have on hand!
A Guinness Draught of course! This classic Irish stout perfectly balances bitter and sweet and will bring out the rich flavors of our slow-cooked meatloaf. If you're looking for the ultimate comfort food, this pairing is for you.
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