Beer and Cheddar Quick Bread Recipe
Those who know me know I love cheese, beer and bread. So it’s no surprise that I’d be publishing a beer and cheddar bread recipe this month for the Twelve Loaves challenge. This is actually a quick bread recipe so there’s no yeast, no kneading – just stir and bake. Done.
For those not familiar with the Twelve Loaves challenge, it’s a monthly cook-along hosted by Barb of Creative Culinary, Lora of Cake Duchess, and Jamie of Life’s a Feast. This month’s theme is boozy bread – using some type of alcohol in your bread recipe.
I’ve really been enjoying participating in the Twelve Loaves challenge. It’s gotten me to do much more baking than I would have otherwise. If you’re a blogger and would like to participate, it’s open to everyone. The hosts publish recipes on the first Monday of each month. Be sure to visit the sites linked to here for the next theme, to be announced on January 7.
Back to our recipe at hand. I adapted this recipe from one I found on Food.com. As I said, it’s very easy to prepare, it just takes about an hour to bake and then 15 minutes to cool. So just make sure you have the time for baking. The main ingredients in this bread are sifted flour, cheese and beer. The yeast in the beer actually gives the bread dough a little leavening along with the baking powder. Overall, it’s a dense bread, but in a good way. This isn’t a light fluffy loaf but is a good sturdy loaf for dipping into soup or slathering with butter for breakfast.
An important note that I’ll harp on because the original publisher of this recipe harped on this. You must sift your flour before using. Frankly, you really should just sift all the dry ingredients together. This will ensure that they are properly mixed, but also, the main point of sifting the flour is that it leads to a lighter and more airy loaf. The loaf will be rock hard if the flour isn’t sifted – a sage word of advice from the original author, not something I learned for myself. I follow directions!
For the beer, I used a golden lager because that’s what we currently have in our kegerator (yes, we have one!!). It’s actually Abita Golden – a beer brewed right here in South Louisiana. Any type of light lager would work and produce a comparable bread to what I’ve done here. If you want to get more beer flavor you may want to use a pale ale. A nice wheat beer or hefeweizen would work fantastically too – wheat beer/wheat bread – makes sense to me!
Finally, something else that I find totally fascinating about this recipe, and I definitely kept it in as part of the adaptation, is the fact that right before baking, a stick of melted butter is poured over the dough. This really helps form a crispy crust on the outside and give the loaf beautiful color. It also enhances the flavor – I can’t imagine this loaf without that stick of butter.
So I never claimed this was a healthy loaf, but it will be among the tastiest quick breads you try. Promise! I made the original loaf to serve with a beer cheese soup recipe (publishing recipe next week!) and had some left over so I warmed it in the microwave for about 30 seconds and had it for breakfast the rest of the week with a little butter and even some of my satsuma marmalade. It was delish!
Make this recipe this weekend and you’ll be so happy you did. Ready? Let’s get to it!
Beer and Cheddar Quick Bread Recipe
This quick and delicious bread features sharp cheddar cheese, a crisp golden lager and copious amounts of butter. Try it, you'll love it!
- 3 cups bread flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 tablespoon garlic powder
- 1/2 cup shredded sharp cheddar cheese
- 1-12 ounce bottle beer (Golden Lager)
- 1/2 cup melted salted butter
- Preheat oven to 375 ºF. Sift all dry ingredients together in a mixing bowl.
- Stir in the beer and cheddar cheese.
- Place the dough into a greased loaf pan and then pour the melted butter over the loaf.
- Set in the oven and bake for one hour.
- Remove loaf from the baking pan and cool for at least 15 minutes before serving.
Adapted from a Food.com recipe.
Total:1 hour, 30 minutes