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Cheesy Beer Bread

Cheesy Beer Bread: A Savory Delight for Any Occasion

Whether you’re gearing up for a D1 college rivalry game, hosting a card night, or simply binge-watching your favorite TV shows, cheesy beer bread is the perfect companion. This savory bread offers a buttery, golden crust with subtle malty and salty notes from your chosen beer, complemented by sharp, salty cheddar cheese. The best part? You can have this delightful bread ready to enjoy in just over an hour!

Freshly baked loaf of cheesy beer bread with a golden crust and melted cheddar cheese on top

Prep Time

  • 15 minutes

Cook Time

  • 50 minutes

Total Time

  • 1 hour 5 minutes

Yield

  • 10 servings

Ingredients

  • 1 tablespoon cornmeal
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 (12-ounce) bottle of beer, room temperature
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons unsalted butter, melted

How to Make Cheesy Beer Bread

  1. Preheat the Oven
    • Set your oven to 375 degrees F (190 degrees C). This ensures it’s hot and ready for your bread.
  2. Prepare the Pan
    • Butter a 9×5-inch loaf pan. Dust the inside with cornmeal to give the bread a nice, crunchy crust.
  3. Mix Dry Ingredients
    • In a large mixing bowl, whisk together 3 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 tablespoon of sugar.
  4. Add the Beer
    • Slowly pour in a 12-ounce bottle of beer. Stir gently until combined, making sure not to overmix.
  5. Incorporate the Cheese
    • Gently fold in 1 cup of shredded sharp cheddar cheese using a spatula. The cheese adds an irresistible flavor and texture to the bread.
  6. Rest the Batter
    • Pour the batter into the prepared loaf pan. Let it rest for 20 minutes to allow the flavors to meld.
  7. Bake the Bread
    • Place the pan on the center rack of the preheated oven. Bake for 35 minutes. The bread should start to turn golden brown.
  8. Add Butter
    • Remove the bread from the oven and brush the melted butter over the top. Return it to the oven for an additional 5 minutes to create a crispy, buttery crust.
  9. Cool and Slice
    • Allow the bread to cool to room temperature before slicing. This helps the flavors settle and makes slicing easier.

Expert Tips

  • Use Room Temperature Beer: Room temperature beer mixes better with the dry ingredients, ensuring a smoother batter.
  • Shredded Cheese: For the best melt and flavor, use sharp cheddar cheese and shred it yourself. Pre-shredded cheese often contains anti-caking agents that can affect texture.

FAQs

Q: Can I use a different type of cheese?
A: Absolutely! Feel free to experiment with cheeses like Gruyère or Monterey Jack for different flavors.

Q: What if I don’t have cornmeal?
A: You can use flour to dust the pan if you don’t have cornmeal.

Q: Can I make this bread ahead of time?
A: Yes, cheesy beer bread can be baked ahead and stored in an airtight container. It’s best enjoyed fresh but will stay good for a few days.

Want More Delicious Recipes?

Craving more scrumptious and healthy recipes? Dive into my Pinterest board for a treasure trove of culinary inspiration! And if you’re eager to make meal prep even simpler, don’t miss out on my cookbook, The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics. It’s brimming with quick, easy recipes designed to elevate your cooking game. Grab your copy today and start transforming your meals!

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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