Best 19 Cheese Beer Bread Recipes

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Cheese beer bread is a delicious and easy-to-make bread that is perfect for any occasion. It is the combination of the rich, cheesy flavor of cheese, the nutty flavor of beer, and the soft and fluffy texture of bread that make it irresistible. Whether it is for a party, a potluck, or a simple family dinner, this recipe will provide you with the steps to create a perfectly golden, cheesy, and flavorful loaf of cheese beer bread.

Let's cook with our recipes!

CHEESE BEER BREAD



Cheese Beer Bread image

Make and share this Cheese Beer Bread recipe from Food.com.

Provided by Rhonda O

Categories     Quick Breads

Time 1h5m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 8

2 1/2 cups plain flour
1 tablespoon baking powder
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons dried sage
1 (12 ounce) can beer
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 375.
  • Grease and flour 9 inch loaf pan.
  • Mix all dry ingredients, stir in beer and cheese until well blended.
  • Spread evenly in pan.
  • Bake 50 to 55 minutes.
  • Cool 10 minutes.

BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"



Beer Cheese Soup in a Bread Bowl with Kielbasa

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon vegetable oil
6 ounces kielbasa, cut into 1/2-inch dice
3 tablespoons unsalted butter
2 carrots, finely diced
2 stalks celery, finely diced
1 small onion, finely diced
2 cloves garlic, minced
1/2 teaspoon dry mustard powder
Pinch cayenne pepper
4 small round boules (about 7 inches each)
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cups chicken stock, warmed
1 bottle pale ale, pilsner or lager
3 cups sharp yellow Cheddar, shredded
5 ounces Gruyere, shredded
Kosher salt and freshly ground black pepper
3 tablespoons finely chopped fresh chives

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
  • Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
  • Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
  • Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
  • Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.

GREEN CHILE CHEESE BEER BREAD



Green Chile Cheese Beer Bread image

Great bread for soups, stews etc. Use a dark beer to get a better flavor.

Provided by WCMILLER

Categories     Bread     Quick Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 5

1 cup chopped green chile pepper
1 cup shredded Cheddar cheese
3 cups self-rising flour
3 tablespoons white sugar
1 (12 fluid ounce) can or bottle beer

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  • Blend green chiles and cheese together in a blender until smooth.
  • In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan.
  • Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 28.7 g, Cholesterol 9.9 mg, Fat 3.4 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 457.4 mg, Sugar 3.9 g

ITALIAN CHEESE BEER BREAD



Italian Cheese Beer Bread image

After trying a store-bought mix for cheesy beer bread, I realized I could create a better one from scratch. We serve slices appetizer-style with marinara sauce for dipping.-Kelly Maxwell, Plainfield, Illinois

Provided by Taste of Home

Time 50m

Yield 1 loaf (12 slices).

Number Of Ingredients 10

3 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1-1/2 teaspoons salt
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 cup shredded Italian cheese blend
1 bottle (12 ounces) beer
1/4 cup butter, melted

Steps:

  • Preheat oven to 375°. In a large bowl, whisk the first seven ingredients; stir in cheese. Stir in beer just until moistened (batter will be thick)., Transfer to a greased 8x4-in. loaf pan; pour butter over top. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts :

BEER-ONION-JALAPENO CHEESE BREAD



Beer-Onion-Jalapeno Cheese Bread image

A delicious and hearty bread that is great for eating with butter or making a sandwich.

Provided by Nate Thee

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h45m

Yield 8

Number Of Ingredients 10

8 ounces flat lager-style beer
1 tablespoon butter
1 tablespoon sugar
1 ½ teaspoons salt
3 cups bread flour
1 package yeast
4 ounces pepper jack cheese, shredded
4 ounces Asiago cheese, shredded
2 jalapeno peppers, seeded and chopped
¼ cup chopped onions

Steps:

  • Heat beer and butter together in a saucepan over low heat until butter is melted and temperature reaches 115 to 120 degrees F (45 to 50 degrees C).
  • Stir pepper jack cheese, Asiago cheese, onions, and jalapeno peppers together in a bowl.
  • Place beer and butter mixture into bread machine pan, add sugar, salt, and flour, respectively. Create a small well about 2-inches deep in the flour and add yeast; push flour over yeast to cover. Add about half the cheese mixture.
  • Select Basic or White Bread cycle and start machine.
  • After the cycle has been running for 30 minutes add remaining cheese mixture. Continue processing in bread machine. Remove loaf from machine and place on a wire rack until cool, about 20 minutes.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 4.1 g, Cholesterol 31.7 mg, Fat 10.1 g, Fiber 0.4 g, Protein 7.2 g, SaturatedFat 6 g, Sodium 706.6 mg, Sugar 1.9 g

SMOKED CHEESE AND BEER FONDUE WITH BEER-SIMMERED BRATWURST, GRILLED BACON, MUSHROOMS AND RYE BREAD



Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread image

Provided by Bobby Flay

Time 1h35m

Yield 6 servings

Number Of Ingredients 25

10 ounces sharp white Cheddar, shredded (about 2 1/2 cups)
6 ounces Gruyere, shredded (about 2 cups)
2 ounces smoked Gruyere or Swiss, shredded
Scant tablespoon cornstarch
1 cup strained cooking liquid from Beer-Simmered Bratwursts, recipe follows
2 tablespoons spicy brown mustard, plus more for serving
A few drops hot sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound slab bacon, rind removed, sliced about 1-inch thick
1 pound cremini mushrooms, caps only
1/3 tablespoon canola oil
Six to eight 2-inch-thick slices high-quality German rye bread
Beer-Simmered Bratwurst, recipe follows
Sweet and hot German mustards, for serving
Sweet and hot German mustards, for serving
6 cups German light ale
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
3 large onions, unpeeled, roughly chopped
2 whole cloves garlic, smashed
One 3-inch piece fresh ginger, peeled and chopped
3 pounds precooked bratwurst, pricked with a fork
2 tablespoons canola oil

Steps:

  • Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.
  • Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.
  • Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.
  • Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.
  • Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.
  • Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.
  • Preheat the grill for direct grilling, high heat.
  • Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.
  • Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.

BEER CHEESE IN A BREAD BOWL



Beer Cheese in a Bread Bowl image

My entire family loves this cheese dip. I often get requests to bring it to gatherings with friends. Chopped scallions make a pretty optional garnish. -Julie Koch, Delaware, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 20 servings (2-1/2 cups dip).

Number Of Ingredients 5

1 round loaf (1 pound) pumpernickel bread
2 jars (5 ounces each) sharp American cheese spread
1 package (8 ounces) cream cheese, softened
1/4 cup beer or nonalcoholic beer
1/2 cup bacon bits

Steps:

  • Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , In a microwave-safe bowl, combine cheese spread and cream cheese. Microwave, uncovered, on high for 2 minutes, stirring every 30 seconds. Stir in beer. Microwave, uncovered, 20 seconds longer. Stir in bacon. , Fill bread shell with cheese dip. Serve with reserved bread cubes.

Nutrition Facts : Calories 147 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 506mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

SPICY BEER CHEESE BREAD RECIPE BY TASTY



Spicy Beer Cheese Bread Recipe by Tasty image

Here's what you need: crusty bread, unsalted butter, flour, brown ale, half & half, Frank's Red Hot Original Sauce, dijon mustard, worcestershire sauce, garlic powder, kosher salt, ground black pepper, shredded sharp cheddar cheese, parsley, Pretzels, vegetables, bread, and chicken wing

Provided by Frank's RedHot

Yield 8 servings

Number Of Ingredients 14

1 loaf crusty bread
3 tablespoons unsalted butter
3 tablespoons flour
½ cup brown ale
1 cup half & half
1 tablespoon Frank's Red Hot Original Sauce
1 teaspoon dijon mustard
½ teaspoon worcestershire sauce
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
12 oz shredded sharp cheddar cheese
parsley, for garnish, minced
Pretzels, vegetables, bread, and chicken wing, for serving

Steps:

  • Preheat oven to 350ºF
  • Cut out the center of the loaf to create a bread boat. Reserve the part you pulled out for
  • dipping later. Place bread boat on a sheet tray and bake for 7-10 minutes or until crispy.
  • In a saucepan over low heat, melt the butter. Whisk in flour and let bubble for a minute.
  • Whisk in brown ale and half-and-half. Whisk in Frank's Red Hot Original Sauce, Dijon, Worcestershire, garlic powder, kosher salt, and black pepper. Bring to a light simmer. Gradually whisk in cheddar cheese, allowing each bit of cheese to fully melt before adding more cheese. Once the sauce is fully melted and smooth, pour into bread boat.
  • Broil for 30 seconds to slightly brown the top of the cheese, keeping a close eye because it can go from brown to burnt very quickly.
  • Garnish with minced parsley. Serve with pretzels, vegetables, reserved bread, and chicken wings for dipping.

Nutrition Facts : Calories 414 calories, Carbohydrate 25 grams, Fat 24 grams, Fiber 0 grams, Protein 15 grams, Sugar 3 grams

CHEESE HERB BEER BREAD



Cheese Herb Beer Bread image

I made this as part of a housewarming basket for friends and they loved it. (I used all cheddar cheese) It smells wonderful baking too.

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 1/2 cups all-purpose flour
1/2 cup shredded swiss cheese
1/2 cup shredded cheddar cheese
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons dried oregano
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
2 cups non-alcoholic beer or 2 cups regular beer
1/4 cup vegetable oil

Steps:

  • Preheat oven to 375°F Grease and flour a 9x5-inch loaf pan.
  • Mix together flour, cheeses, sugar, baking powder, baking soda, oregano, parsley, thyme and salt.
  • In a small bowl, combine beer and oil.
  • Make a well in center of flour mixture.
  • Add beer all at once, tossing with fork until dry ingredients are just moistened.
  • Spread batter in prepared pan; smooth top.
  • Bake bread until golden and a toothpick inserted in center comes out clean, about 50-55 minutes.
  • Transfer pan to wire rack to cool for 15 minutes.
  • Note: Keep in mind darker beers, like ales and stouts, are more flavorful than light.

Nutrition Facts : Calories 327.6, Fat 11.6, SaturatedFat 3.7, Cholesterol 13.6, Sodium 709.4, Carbohydrate 46, Fiber 1.6, Sugar 3.4, Protein 9.3

THREE CHEESE BEER BREAD



Three Cheese Beer Bread image

Gruyere, white cheddar, and Parmesan combine with beer to make an incredibly flavorful quick bread. Recipe comes courtesy of Brown Eyed Baker: http://www.browneyedbaker.com/2009/05/04/three-cheese-beer-bread/

Provided by Brown Eyed Baker

Categories     Quick Breads

Time 55m

Yield 2 loaves

Number Of Ingredients 13

6 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons dry mustard
1 tablespoon dried Italian herb seasoning
1 1/2 cups sour cream
2 cups beer, at room temperature
1/2 cup tomato juice
1 tablespoon Worcestershire sauce
2 eggs, beaten
2 cups gruyere cheese
1 cup parmesan cheese
2 cups white cheddar cheese

Steps:

  • 1. Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.
  • 2. Grate all of the cheese.
  • 3. In a large bowl whisk together the flour, baking powder, salt, dried mustard and Italian herbs.
  • 4. Remove a 1/ 2 cup of the white cheddar and 1/2 cup of the Gruyere cheese and a 1/4 cup of the Parmesan and set aside for the topping of the bread. Add the rest of the cheeses to the flour mixture. Using your fingers mix in the cheese so all the cheese is coated in flour.
  • 5. In a separate bowl whisk together the beer, sour cream, tomato juice, eggs and worcestershire sauce until thoroughly combined.
  • 6. Add the liquid mixture to the dry ingredients and mix with a spatula just till mixed. Do not over mix.
  • 7. Divide the batter between the two greased loaf pans and press down with a spatula. Sprinkle the top with the cheese that was set aside earlier.
  • 8. Bake for 50 -55 minutes or until done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.

BEER & CHEESE BREAD FOR BREAD MAKER



Beer & Cheese Bread for Bread Maker image

Makes a nice high dense loaf that is great for grilled cheese, crotons or chili to name a few! Try this once and it will be one of your old stand bys for it is really easy yet impressive. You can play around with adding chives or herbs or different kinds of cheese.... have fun. I did invent this recipe myself just based on basic bread machine principles!

Provided by Alanna Sanders-Nevi

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 8

1 1/3 cups warm flat beer
4 1/2 cups white flour
2 -3 tablespoons dried herbs, of your choice
1 1/2 cups cheddar cheese, grated
1/3 cup white sugar
1 1/4 teaspoons salt
2 1/4 teaspoons bread machine yeast
1 cup cheese, grated

Steps:

  • Pour warm beer into bread maker pan.
  • In a large bowl, fluff up or wisk gently together, flour, cheese, sugar and salt.
  • Put this mixture on top of beer.
  • sprinkle yeast over flour layer.
  • near the end of baking, after bread has risen as high as it will get (last 1/2 hour left or so) quickly top loaf with remaining cup of cheese.
  • Select "basic bread" and regular crust
  • Baking time varies on your machine.

BEER-CHEESE BREAD



Beer-Cheese Bread image

I ran across this in one of my cooking light magazines. We had some beer in the refrigerator so I thought I would try it. And boy was it good. So I thought I would try it. I changed a few things in it though. It is very easy to make, no yeast because of the beer.

Provided by JoSele Swopes

Categories     Savory Breads

Time 1h30m

Number Of Ingredients 12

1 Tbsp olive oil
1/2 c yellow onion (chopped fine)
1/4 tsp pepper (fresh ground)
1 Tbsp garlic, minced
3 c flour
3 Tbsp sugar
2 tsp baking powder
1 tsp sea salt
1 c monterey jack cheese with jalapeno peppers
1 bottle beer (lager-style) 12 oz
cooking spray
2 Tbsp butter, melted (divided)

Steps:

  • 1. Preheat oven to 375*
  • 2. Heat oil in sauté pan or small skillet over medium heat, sauté onions for 10 minutes until brown, stirring occasionally. stir in pepper and garlic cook 1 minute
  • 3. Combine flour, sugar, baking powder, and salt in to large bowl. Using a whisk; make a well in center, add onion mixture, cheese and beer to flour mixture, stirring just till moist.
  • 4. Spoon batter into well greased Loaf pan. Drizzle 1 TBSP of melted butter over the batter.
  • 5. Bake at 375* for 35 minutes. Drizzle the remaining 1 TBSP butter over the batter. Bake an additional 25 minutes or till golden brown, toothpick inserted comes out clean. Let cool for 5 minutes then turn out of pan on to cooling rack.

BEER CHEESE SOUP IN BREAD BOWLS



Beer Cheese Soup in Bread Bowls image

Make and share this Beer Cheese Soup in Bread Bowls recipe from Food.com.

Provided by Mom2Rose

Categories     < 60 Mins

Time 40m

Yield 2 soup in bread bowls, 2 serving(s)

Number Of Ingredients 9

2 pillsbury French bread (Oven Baked frozen crusty French mini-loaves from 13.1-oz bag)
2 tablespoons butter or 2 tablespoons margarine
1/4 cup all-purpose flour
1 cup chicken broth
1/4 cup half-and-half
6 ounces American cheese, cut into 1/2-inch cubes
1 teaspoon Worcestershire sauce
1/4 cup beer or 1/4 cup non-alcoholic beer
chopped fresh chives

Steps:

  • Bake mini-loaves as directed on bag.
  • Meanwhile, in 2-quart saucepan, melt butter over medium heat.
  • Stir in flour; cook 1 minute, stirring constantly.
  • Gradually add broth and half-and-half, cooking and stirring until thickened.
  • Add cheese, Worcestershire sauce and beer.
  • Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is melted and flavors are blended.
  • Remove loaves from oven; cool 10 minutes.
  • Cut top off each loaf.
  • Lightly press centers of loaves down to form bowls.
  • Place each bread bowl in individual shallow soup plate.
  • Spoon soup into each bread bowl.
  • Sprinkle with chives.
  • Place top of each loaf next to filled bread bowl.

CHEESE AND ONION BEER BREAD



Cheese and Onion Beer Bread image

A quick tasty bread that I don't need my bread machine for. After we moved and I was waiting for my bread machine I was wanted a taste bread to go with my soup I always make this when I have unexpected guests for lunch. When making bread by hand I always use my silcone loaf pan

Provided by Raspberry lemonade

Categories     Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

3 cups all-purpose flour
1 cup of grated cheese
1 small finely chopped fried onions
2 tablespoons sugar
1 teaspoon baking powder, i use american double action
ground pepper
1 (330 ml) bottle beer
2 tablespoons melted butter

Steps:

  • In a bowl mix all the ingredients except the beer and melted butter.
  • Mix together.
  • Then add the beer and mix together with your hand until all ingredients are mixed.
  • Put mixture into a loaf pan (I use a silcon loaf pan).
  • Then add the melted butter to the top of the mixture and bake at 350 degrees.

BEER AND CHEESE DIP IN A BREAD ROUND



Beer and Cheese Dip in a Bread Round image

Make and share this Beer and Cheese Dip in a Bread Round recipe from Food.com.

Provided by BabyKEsq

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

2 loaves unsliced bread (round preferred)
16 ounces cream cheese
2 cups shredded sharp cheddar cheese
1/2 teaspoon garlic powder
9 ounces beer (avoid light and bitter beers)

Steps:

  • Preheat oven to 350 degrees.
  • Cut out top of one loaf of bread to make a bowl. Place on cookie sheet. Chunk remaining bread and other loaf and set aside.
  • Mix cream cheese, cheddar cheese, garlic powder, and beer together and pour into bread bowl.
  • Bake the bread bowl at 350 degrees for one hour.
  • Toast bread chunks for last 10 minutes of cooking time.

Nutrition Facts : Calories 592.7, Fat 32.4, SaturatedFat 19.1, Cholesterol 92, Sodium 1025.7, Carbohydrate 53.8, Fiber 2.4, Sugar 4.6, Protein 19.1

BASIC BEER-CHEESE BREAD RECIPE



Basic Beer-Cheese Bread Recipe image

Provided by BobLongo

Number Of Ingredients 11

Yield 16 servings (serving size: 1 slice)
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced 13.5 ounces all-purpose flour (about 3 cups)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese
1 (12-ounce) bottle lager-style beer (such as Budweiser) Cooking spray
2 tablespoons melted butter, divided

Steps:

  • Step 1 Preheat oven to 375°. Step 2 Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute. Step 3 Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist. Step 4 Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. Step 5 Apple-Cheddar Beer Bread: Substitute 1/2 cup minced shallots for onion. Place 1/2 cup shredded peeled Gala apple in paper towels; squeeze until barely moist. Cook shallots and apple in oil over medium heat for 7 minutes. Substitute 1 cup shredded extrasharp white cheddar cheese for Monterey Jack. Substitute 1 (12-ounce) bottle hard cider for lager. Yield: 16 servings (serving size: 1 slice) Step 6 Manchego-Jalapeño Beer Bread: Substitute 1/4 cup thinly sliced green onions and 1/4 cup finely chopped jalapeño pepper for onion; cook over medium heat for 3 minutes. Substitute 1 cup (4 ounces) shredded Manchego cheese for Monterey Jack cheese. Substitute 1 (12-ounce) bottle Mexican beer (such as Dos Equis) for lager-style beer. Yield: 16 servings (serving size: 1 slice). Step 7 Sopressata-Asiago Beer Bread: Substitute 1/2 cup minced shallots and 2 tablespoons chopped green onions for onion. Substitute 3/4 cup (3 ounces) shredded Asiago cheese for Monterey Jack cheese. Substitute 1 (12-ounce) bottle Italian lager beer (such as Peroni) for lager-style beer. Stir 2 ounces finely chopped Sopressata salami into batter. Yield: 16 servings (serving size: 1 slice).

BEER CHEESE BREAD FOR ABM



BEER CHEESE BREAD FOR ABM image

Categories     Phyllo/Puff Pastry Dough

Number Of Ingredients 8

1 pkg. active dry yeast
3 cups bread flour
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon butter
10 ounces beer, room temperature
4 ounces processed American or cheddar cheese
4 ounces Monterey Jack cheese, cubed

Steps:

  • Follow your ABM mfg.'s directions for preparation of this type of bread.

BASIC BEER-CHEESE BREAD



BASIC BEER-CHEESE BREAD image

Categories     Bread     Appetizer     Bake

Yield 16 Servings

Number Of Ingredients 12

1 Tbs olive oil
1/2 c finely chopped yellow onion
1/4 tsp freshly ground black pepper
1 garlic clove, minced
13.5 oz all-purpose flour (about 3 cups)
3 Tbs sugar
2 tsp baking powder
1 tsp salt
1 c (4 oz) shredded Monterey Jack cheese
1 (12 oz) bottle lager-style beer (such as Budweiser)
Cooking spray
2 Tbs melted butter, divided

Steps:

  • 1. Preheat oven to 375. 2. Heat oil in a small skillet over medium-low heat. Add onion to pan, cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stirring with a whisk, make a well in center of mixture. Add onion mixture, cheese and beer to flour mixture, stirring just until moist. 4. Spoon batter into a 9x5-inch loaf pan coated with cooking spray. Drizzle remaining 1 Tbs butter over batter. Bake at 375 for 35 minutes. Drizzle remaining 1 Tbs butter over better. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sopressata-Asiago Beer Bread; Substitute 1/2 cup minced shallots and 2 Tbs chopped green onions for onion. Substitute 3/4 c (3 oz) shredded Asiago cheese for Monterey-Jack cheese. Substitute 1 (12 oz) bottle Italian lager beer (such as Peroni) for lager-style beer. Stir 2 oz finely chopped Sopressata salami into batter. Or Manchego-Jalapeno Beer Bread: Substitute 1/4 c thinly sliced green onions and 1/4 c finely chopped jalapeno pepper for onion; cook over medium heat for 2 minutes. Substitute 1 cup (4 oz) shredded Manchego cheese for Monterey Jack cheese. Substitute 1 (12 oz) bottle Mexican beer (such as Dos Equis) for lager-style beer.

BEER CHEESE BREAD



BEER CHEESE BREAD image

An Archive from my Mother's Recipes. You can change the Beer and Cheese to your liking. Experiment with different flavors.

Provided by Rhonda O

Categories     Savory Breads

Time 1h20m

Number Of Ingredients 8

2 1/2 c plain flour
1 Tbsp baking powder
2 Tbsp sugar
1 1/2 tsp baking soda
1 tsp salt
1 1/2 tsp dried sage
12 oz can of beer
1 c shredded cheddar cheese

Steps:

  • 1. Preheat oven to 375. Grease and flour a 9 inch loaf pan.
  • 2. Mix all dry ingredients, stir in beer and cheese until well blended.
  • 3. Spread evenly in pan. Bake 50 to 55 minutes. Cool 10 minutes.

Tips:

  • Choose the right cheese: A good melting cheese, such as cheddar, mozzarella, or Gruyère, will give your bread a gooey, flavorful center.
  • Use fresh beer: Stale beer will not produce as much flavor in your bread. If you don't have any fresh beer on hand, you can use flat beer instead.
  • Don't overmix the dough: Overmixing the dough will make your bread tough. Mix the dough just until the ingredients are combined.
  • Bake the bread until it is golden brown: The bread is done baking when it is golden brown on top and a toothpick inserted into the center comes out clean.
  • Serve the bread warm: Cheese beer bread is best served warm from the oven. You can reheat it in a warm oven or microwave if necessary.

Conclusion:

Cheese beer bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover beer and cheese, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy bread recipe, give cheese beer bread a try!

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