Tuesday, December 3, 2013

Cheddar Beer Bread

Happy Tuesday!  I made my way down to South Carolina for the week.  The temperatures are warmer but now that it is the holidays I only want to be home. Hopefully this week will fly by. 

To help pass the time I am going to share a wonderful loaf of bread with you.  And this bread has no yeast.  Yeah!  Not that you should be scared of yeast bread but if you are this is the bread recipe for you. It is super simple and wonderfully delicious.

I honestly wasn't so sure about the whole beer addition but it totally worked. 

We had this with a big bowl of soup.  I just love soup in the winter but I always like a little something more to nibble on.   I am just not satisfied with a meal until I chew on something.  I guess that sounds very animal-ish of me.

This bread is perfect for a cold night. Perfect for a lighter meal after Thanksgiving day or holiday feasting. And what you don't eat right away you can have the next day for breakfast. I actually had this bread as toast for several days with jam.

Cheddar Beer Bread

by Emily Morris
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients (1 loaf)
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 6 ounces white cheddar cheese, freshly grated
  • 12 ounces of beer
Preheat the oven to 375 degrees F. Spray a 9x5 loaf pan with nonstick spray.

Over a large bowl, sift together the all-purpose and whole wheat flours and the baking powder and the salt.

Add in the grated white cheddar and combine.

Pour in the beer and stir until a batter forms. The dough will be thick. Spoon the batter in the greased loaf pan.

Pour the melted butter over top.

Bake for 50 to 55 minutes, or until the bread is golden brown and set in the middle. Remove the pan from the oven and let cool for about 30 minutes.
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  1. I bet this would be amazing with a big bowl of chili!

  2. I'm one of those folks a little timid about making yeast bread... I'm definitely giving this one a go. :)


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