Best 6 No Knead Cheesy Beer Bread Recipes

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Are you looking for a quick and easy way to enjoy a delicious, cheesy bread? Look no further than our fantastic no-knead cheesy beer bread recipe! This simple recipe uses only a few ingredients and can be prepared in just a few minutes. With its soft, fluffy texture and gooey cheese filling, this bread is sure to be a hit at your next party or get-together. So gather your ingredients and let's get baking!

Here are our top 6 tried and tested recipes!

GARLIC CHEDDAR BEER BREAD



Garlic Cheddar Beer Bread image

Whip up a loaf of this Garlic Cheddar Beer Bread in practically no time - and with NO yeast!

Provided by The Chunky Chef

Categories     Bread

Time 55m

Number Of Ingredients 11

3 cups all purpose flour
2 1/2 Tbsp granulated sugar
1 Tbsp baking powder
1 tsp kosher salt
1 - 2 tsp garlic powder (depends on how garlicky you want it)
1 cup shredded cheddar cheese
12 oz beer
3 Tbsp melted butter
2 1/2 Tbsp melted butter
1 tsp dried parsley ((or around 1 Tbsp minced fresh parsley if you have it))
1/2 tsp garlic powder

Steps:

  • Preheat oven to 350°F and lightly spray the sides of a 9x5" loaf pan. Set aside.
  • To a mixing bowl, add flour, sugar, baking powder, salt, and garlic powder and stir to combine. Stir in the shredded cheese. Make a little well in the center of the dry ingredients.
  • Pour in the beer and stir until no flour streaks remain.
  • Add half of the melted butter to the bottom of prepared loaf pan and tilt the pan around so the butter coats the bottom of the pan. Transfer batter to pan, spreading it out into an even layer.
  • Pour remaining half of the melted butter over the top of the batter, brushing it around so it evenly coats the top.
  • Bake for 45-50 minutes, until golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Whisk together garlic butter topping ingredients (melted butter, parsley and garlic powder) and brush over the top of the loaf when it comes out of the oven.
  • Let bread cool in the pan for 5-7 minutes, brush again with any leftover garlic butter topping, then turn out carefully onto a wire rack to finish cooling.

Nutrition Facts : Calories 2687 kcal, Carbohydrate 343 g, Protein 71 g, Fat 104 g, SaturatedFat 64 g, Cholesterol 285 mg, Sodium 3622 mg, Fiber 11 g, Sugar 32 g, ServingSize 1 serving

NO KNEAD BEER BREAD



No Knead Beer Bread image

This really is an easy, fun, and fast recipe, and you'll be amazed at how great the results are, even for the most inexperienced bread maker.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h55m

Yield 15

Number Of Ingredients 7

1 ½ teaspoons active dry yeast
4 ½ cups all-purpose flour, divided
½ cup warm water (100 degrees F or 38 degrees C)
1 (12 fluid ounce) can or bottle beer
1 ½ teaspoons fine salt
all-purpose flour for dusting
1 tablespoon cornmeal

Steps:

  • Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
  • Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
  • Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
  • Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place a small loaf pan of warm water on a lower rack to humidify the oven.
  • Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
  • Transfer to a cooling rack. Let cool completely before slicing and serving.

Nutrition Facts : Calories 153.8 calories, Carbohydrate 30.9 g, Fat 0.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 234.7 mg, Sugar 0.1 g

NO KNEAD SKILLET CHEESE BREAD



No Knead Skillet Cheese Bread image

Making warm and crusty homemade bread is easier than you've imagined with this No Knead Skillet Cheese Bread. Perfect for dunking in warm soup, the cheese and parsley add extra yummy goodness!

Provided by Katerina | Easy Weeknight Recipes

Categories     Bread

Number Of Ingredients 10

2 cups luke warm water
2¼ tsp active dry yeast
½ tsp salt
4⅓ cups all purpose flour
1½ tsp garlic powder
½ tsp onion powder
1 cup shredded cheddar cheese
2 tbsp olive oil (divided)
course salt
dried parsley

Steps:

  • Combine water and yeast in a large mixing bowl.
  • Add 1 cup flour and salt to the yeast mixture; stir with a wooden spoon until combined.
  • Stir in garlic powder, onion powder, and cheese.
  • Add remaining flour, one cup at a time, stirring until well combined.
  • Cover bowl with plastic wrap and let rise for 1 hour.
  • In the meantime, add 1 tablespoon olive oil to an 8-inch cast iron skillet, and coat the bottom and sides of the skillet with the olive oil.
  • Lightly flour your hands and transfer dough to the skillet.
  • Shape dough into a round disk; cover with a towel and let stand 30 minutes.
  • Preheat oven to 400˚F.
  • Drizzle 1 tablespoon olive oil over the top of the dough and sprinkle with salt and parsley.
  • Score the top of the loaf with a knife.
  • Bake for 30 minutes, or until top is a golden brown.
  • Remove from oven and immediately turn bread out onto a cooling rack.
  • Let completely cool.
  • Cut and serve.

Nutrition Facts : ServingSize 1 slice, Calories 278 kcal, Carbohydrate 43 g, Protein 10 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 189 mg, Fiber 2 g, Sugar 1 g

NO-KNEAD CHEDDAR BREAD



No-Knead Cheddar Bread image

Provided by Trisha Yearwood

Categories     side-dish

Time 9h10m

Yield 1 loaf

Number Of Ingredients 6

2 cups all-purpose flour, plus more for dusting
1 cup whole-wheat flour
2 teaspoons kosher salt
1 1/8 teaspoons active dry yeast (half a standard packet)
1 1/2 cups warm water
1 cup shredded Cheddar cheese

Steps:

  • In a large mixing bowl, whisk together the flours, salt and yeast. Pour in the warm water and combine with a spatula until the dough becomes shaggy or sticky. Cover the bowl with plastic wrap and place in a warm area for at least 8 hours and up to 24 hours.
  • Preheat the oven to 450 degrees F. Place a 5.5-quart enameled Dutch oven inside while preheating.
  • Generously flour the work surface. Scrape the dough onto the floured surface and pull or fold into a round. Place on a sheet of parchment paper.
  • Remove the Dutch oven, lift the edges of the parchment paper and carefully lower the bread and paper into the Dutch oven. Place the lid on top and bake, covered, until the bread is slightly browned and takes shape, about 40 minutes. Remove the lid and sprinkle the cheese in the center of the loaf. Return to the oven and bake until the cheese is golden brown and the outside of the loaf is hard, about another 20 minutes.
  • Remove the bread from the Dutch oven and allow to cool completely before slicing.

JALAPENO-CHEDDAR BEER BREAD



Jalapeno-Cheddar Beer Bread image

This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 1 loaf

Number Of Ingredients 6

1 stick (8 tablespoons) unsalted butter, melted
2 3/4 cups self-rising flour, sifted (see Cook's Note)
2 tablespoons sugar
3/4 cup shredded Cheddar
One 12-ounce can or bottle lager, pilsner or IPA-style beer, at room temperature
1 cup sliced pickled jalapenos

Steps:

  • Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
  • Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
  • Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
  • Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
  • Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

NO KNEAD BEER BREAD



No Knead Beer Bread image

You can make a crusty loaf of no-knead beer bread in about four hours!

Provided by Andi Gleeson

Yield 1 loaf

Number Of Ingredients 6

2 cups all purpose flour
2 cups bread flour
1 teaspoon highly active yeast
2 teaspoons kosher salt
12 ounces beer
1/4 cup warm water (about 100 degrees F)

Steps:

  • Put your choice of 12-oz. beer on the counter to start warming up (assuming it was in the refrigerator). When you are ready to make bread, place the beer bottle or can in a measuring cup of hot water to warm it to a yeast-friendly temperature.
  • While your beer is warming, stir together flours, yeast, and salt. Pour in your warm beer and 1/4 cup of warm water. Stir together until all flour is incorporated and you've made a lumpy, bumpy ball of dough.
  • Cover the bowl with a towel and let rise in a warm spot for two hours, or until about doubled in size.
  • After rising, turn your dough out onto a baking sheet lined with a silicone baking mat or parchment paper. Sprinkle enough flour (about 1 tbsp.) over the top of the dough to lightly coat the surface. Shape the dough into a loaf shape. Cover with a towel again and let rise 30-60 minutes more (I usually go for longer). Before this resting period is over, place a pie dish filled with water on the bottom rack of your oven and preheat oven to 425 degrees F.
  • After resting, cut a slash in the top of the loaf with a very sharp knife or razor blade. Bake your loaf in the preheated oven for 30-35 minutes until golden brown. Place on wire rack to cool completely before cutting.

Tips:

  • Use a good quality beer. The flavor of the beer will come through in the bread, so choose one that you enjoy drinking.
  • Don't overmix the dough. Overmixing will make the bread tough. Just mix until the ingredients are combined.
  • Let the dough rise in a warm place. This will help the yeast to work and make the bread light and fluffy.
  • Bake the bread in a preheated oven. This will help to create a crispy crust.
  • Let the bread cool slightly before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

No-knead cheesy 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 it is also a fun and creative way to make bread. With just a few simple ingredients and a little bit of time, you can make a delicious and satisfying loaf of bread that your family and friends will love.

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