Cheddar Beer Bread is an easy quick bread that is delicious along so many meals and makes great sandwiches with leftovers.
And it has just four simple ingredients.
I served this with a roast beef and then enjoyed it the next day as a roast beef sandwich.
It would be equally delicious with barbecue or some hearty soup or stew.
About the ingredients for Cheddar Beer Bread
As you can guess, two of the ingredients are cheese and beer. Use any beer and cheese you want here. I "stole" a good Mexican beer from my husband's end of the semester celebratory 6 pack. Thanks, Honey!
And I opted for cheddar because I think it pairs nicely with the beer. And, it's what I had on hand... Yes, I say that on the blog a lot.
Sugar is needed to help the bread rise and give it that toasty brown color. You could opt for honey or maybe molasses. Don't go with artificial here, unless you want a pale loaf.
The final ingredient is "self rising" flour. You can make your own self rising flour by substituting 3 cups all purpose flour, 2 teaspoons baking powder and 1 teaspoon salt. Which, of course, increases the ingredient count to a whopping six instead of four.
Does the alcohol burn off?
A 12 ounce beer contains 3 tablespoons of alcohol. After 30 minutes, only 35% of the alcohol remains per information on the Idaho State University website. This means you are left with about 1 tablespoon for the entire loaf, or 1.5% alcohol for the loaf.
Using an alcohol free beer (which still contains a little alcohol) would reduce these even further, but there would probably still be trace amounts.
If you avoid all alcohol for health or religious purposes, you probably won't be interested in this recipe anyway.
- 3 cups self rising flour (or substitute in notes)
- 2 tablespoons sugar
- 12 ounce beer
- 1½ cup grated cheddar cheese (mixed use)
- Preheat oven to 350 ℉. Grease a bread pan.
- Whisk together flour, sugar and 1 cup of cheese in a large bowl. Stir in beer and mix until thoroughly combined. Pour batter into prepared pan.
- Bake for 30 minutes. Top with remaining ½ cup cheese.
- Bake 15-30 minutes until bread sounds hollow when thumped (or skewer inserted in the middle of the bread comes out clean)
Until next time, happy eating.