Beer Cheese Bread

16
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In

Recipe: #822

October 18, 2011



"This bread isn't a lot of trouble. It pairs well with chili on a cool day. Smells wonderful baking."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (46.8 g)
  • Calories 160
  • Total Fat - 6.8 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 7.6 mg
  • Sodium - 72.7 mg
  • Total Carbohydrate - 19.2 g
  • Dietary Fiber - 1 g
  • Sugars - 0.4 g
  • Protein - 5.2 g
  • Calcium - 96.1 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

Preheat over to 375 degrees. Prepare 9" X 5" loaf pan with non stick spray or pan release.

Step 2

Heat oil in small skillet over medium to low heat. Add onion, cook until browned, approximately 10 minutes, stir occasionally. Stir in pepper and garlic, cook 1 minute.

Step 3

In large mixing bowl combine flour, sugar, baking powder, and salt. Stir with a whisk. Make a well in center of mixture.

Step 4

Add onion mixture, cheese and beer to flour mixture. Stir just until moist.

Step 5

Spoon batter into prepared pan. Drizzle 1 tablespoon butter over batter. Bake at 375 degrees for 35 minutes.

Step 6

Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a toothpick inserted in the center comes out clean.

Step 7

Cool in pan 5 minutes on wire rack. Remove from pan. Cool completely on wire rack.

Tips & Variations


No special items needed.

Related

moosehead "RIP" In Our Kitchen

Great! I followed the recipe exactly except for using half grated monterey jack and half extra sharp cheddar. Really tasty sliced thin and toasted.

(2 May 2012)

Candida

I have never made beer bread before this was the first time, this bread is fantastic and easy since it's made without yeast, all of my family thought it was wonderful also, the only couple small changes was I used another clove of garlic and 1 more tablespoon of olive oil, I'm very happy to have found this wonderful recipe!

review by:
(2 May 2012)