This cheese and beer bread recipe is genius and so easy. All you need are a few basic ingredients, a stout beer, and sharp cheddar cheese, and it’s the perfect bread for beginners and beer lovers alike.
The beauty of beer bread is its simplicity. In this version, we combine thick beer with cheddar and onions. Serve this delicious bread as a side homemade chili or creamy soups such as potato soupor enjoy it with some butter as a snack.
This beer bread recipe only requires a mug, a spoon and a loaf pan. It’s also a great excuse to buy your favorite stout beer Guinness chocolate cake or ours Guinness Beef Stew. For beer bread with a lighter beer, try ours easy beer breadwhich I love when made with lagers or pilsners.
Main ingredients:
- Self-rising flour. Unlike all-purpose flour, self-rising flour adds baking powder and salt. Self-rising flour makes beer bread very easy, but you can use all-purpose flour if that’s all you have.
- Sugar, salt and pepper. The granulated sugar balances out the beer and helps soften our bread.Then we add some salt and pepper to the perfectly seasoned loaf. (We only add a little salt because self-rising flour adds salt).
- Thick beer. You really taste the beer used in this bread recipe, so use something you already enjoy. Stout beer is rich and bittersweet. It also adds color to the bread. We recommend avoiding really hoppy beers like IPAs and APAs as their bitterness can be too strong for bread. If you don’t like stout beers, substitute lagers, pilsners or amber ales like this easy beer bread recipe.
- Butter. This beer bread calls for lots of butter, and I like it that way.You’ll add most of the butter to the bread and spread the rest over the dough in the pan, adding a delicious butter crust as you bake.
- Cheddar cheese. Most cheeses will work when making this beer bread, but I like sharp cheddar. Irish or English cheddar is better.
- Green onion. I like to mix chopped green onions into the bread dough.It works so well with stout beer and cheese.
How to make dense beer bread
Making beer bread couldn’t be easier.Mix the dry ingredients together, then pour in the beer and melted butter. This comes together as a wet batter, almost like thick pancake batter.
Pour the beer bread batter into your bread pan, then add some cheese and onion.Pour over more melted butter to get a golden-brown crust, then bake until a toothpick comes out clean.
Cheese Stout beer bread
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PREP
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Cook
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TOTALLY
Beer bread is the easiest bread you’ll ever bake. You only need a few basic ingredients, a bowl, a loaf pan, and your favorite beer. This recipe is incredibly versatile. try stouts (like we did), light beers, lagers, pumpkin ales, or even hard ciders. Avoid really hoppy beers as they will be too strong.
We recommend an 8 ½” x 4 ½” loaf pan. If you only have a 9″ x 5″ pan, don’t worry. Start checking your bread about 5 minutes before the recipe’s minimum baking time.
Pro tip: Use an insulated baking sheet or line up two regular baking sheets for more even baking.This simple trick makes a big difference.
Makes 1 loaf, 10 slices
You will need it
4 tablespoons (56 g) unsalted butter, melted and chilled, divided
3 cups (390 g) self-rising flour
3 oz (85 g) sharp cheddar cheese, cut into small cubes (about 3/4 cup)
2 onions, trimmed and thinly sliced
2 tablespoons of granulated sugar
Fruity fine sea salt
1/8 teaspoon freshly ground black pepper
12 ounces stout beer or beer of your choice (1 ½ cups)
Directions:
1:Heat the oven until 375°F (190°C) and lightly butter an 8 ½ x 4 ½ inch loaf pan.
2:Set aside about 10 slices of cheese and a small handful of chopped onion to top the bread.
3:Mix the flour, remaining cheese, green onion, sugar, salt and black pepper in a large bowl until well combined.Make a well in the flour mixture and add the beer. Beat until relatively smooth. Mix in two-thirds of the butter, reserving the remaining third for the top of the loaf.
4:Spoon the batter into the prepared pan and smooth the top.Sprinkle with the reserved cheese and chives, then drizzle with the remaining third of the butter.
5:00Bake bread until a toothpick inserted in the center comes out clean or a few crumbs attached, 45 to 50 minutes.
6:00Cool the loaf in the pan for 5 minutes, then transfer to a cooling rack and cool completely.
Advice from Adam and Joan
- Storage. Store in an airtight container for 2 to 3 days, after which the bread will start to dry out. Or freeze it in an airtight container for up to 3 months. Thaw overnight before enjoying.I like to freeze chunks for individual servings.
- Homemade self-made flour. Combine 3 cups all-purpose flour, 4 ½ teaspoons baking powder, and 3/4 teaspoon salt.
- Variations. Sharp cheddar and onions are our staple, but the options are endless. Try crumbled bacon. roasted garlicherbs like rosemary or even fried sezlot. Try other beers, or for a non-alcoholic version, use non-alcoholic beer or seltzer water.
- The nutrition facts below are estimates.
Nutrition per serving
Serving size
1 piece (total 12)
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Calories
194:
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Total fat
6.5 g
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Saturated fats
3.8 g
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Cholesterol
17.2 mg
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Sodium
424.2 mg
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Carbohydrate
26.6 g
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Dietary fiber
0.9 g
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Total sugars
2.2 g
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Proteins
4.9 g
