Beer Cheese Bread
Soft, cheesy, and buttery, this Beer Cheese Bread is quick to make and packed with flavor. Perfect for a snack, side dish, or appetizer, it combines sharp cheddar with a hint of garlic and beer for a moist, flavorful loaf everyone will love.
Equipment
- 9x5-inch loaf pan (1)
- Large mixing bowl (1)
- Whisk (1)
- Spatula (1)
- Knife for slicing butter, 1
- Oven (1)
Ingredients
- 3 cups 330 g all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- 2 cups 226 g sharp cheddar cheese, shredded
- 1 can 12 ounces beer, room temperature
- ½ cup 1 stick / 113 g unsalted butter, cold
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 375°F (190°C). While the oven warms, take a 9×5-inch loaf pan and coat it lightly with cooking spray or butter. This ensures the bread will release easily after baking and prevents sticking. You can also line the pan with parchment paper for extra insurance, leaving a small overhang for easier removal.
- Combine Dry Ingredients: In a large mixing bowl, add 3 cups of all-purpose flour, 1 tablespoon of baking powder, 2 teaspoons of kosher salt, and ½ teaspoon of garlic powder. Using a whisk, stir the mixture thoroughly until all ingredients are evenly distributed. This step is crucial for uniform rising and flavor in your bread.
- Incorporate Cheese: Add 2 cups of shredded sharp cheddar cheese to the dry flour mixture. Toss the cheese in the flour with a spatula or your hands until each piece is coated. Coating the cheese in flour helps prevent it from sinking to the bottom during baking, ensuring every slice has a perfect cheesy texture.
- Mix in Beer: Slowly pour in 12 ounces of room-temperature beer. Using a spatula or wooden spoon, stir the mixture until just combined. The batter should be thick, sticky, and slightly lumpy, with no dry pockets of flour remaining. Avoid overmixing, as this can make the bread dense rather than soft and airy.
- Transfer Batter to Pan: Carefully spoon the sticky batter into the prepared loaf pan. Use a spatula to spread it evenly from corner to corner, making sure the top is as level as possible. This helps the bread bake uniformly and develop a consistent golden crust.
- Add Butter Slices: Take ½ cup (1 stick / 113 g) of cold unsalted butter and cut it into small, even tablespoon-sized slices. Arrange these slices evenly over the top of the batter. As the bread bakes, the butter will melt, creating pockets of richness and a golden, flavorful top.
- Bake Until Golden: Place the loaf pan in the preheated oven and bake for 40 to 50 minutes. Check the bread starting at 40 minutes: the top should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter. Around the edges, you’ll notice about ½ inch of melted butter bubbling—this is a sign the bread is ready.
- Rest the Bread: Remove the bread from the oven and let it sit in the pan for 5 to 10 minutes. This brief resting period allows the butter to soak back into the loaf, making it extra moist and flavorful while stabilizing the texture for slicing.
- Remove from Pan: Carefully lift the bread out of the pan using the parchment paper overhang (or gently tap the pan if unlined). Place it on a cutting board to cool slightly. This helps the bread firm up and prevents it from crumbling when sliced.
- Slice and Serve: Once slightly cooled, use a sharp knife to cut the loaf into 12 even slices. Serve warm for the best taste and texture. This bread is perfect on its own, with soups, or alongside sandwiches, and it maintains its soft, cheesy flavor even as it cools.
Notes
- Use a sharp cheddar for maximum flavor; mild cheese may result in a less pronounced cheesy taste.
- Room-temperature beer is essential to help the batter mix evenly and rise properly.
- Coating the cheese in flour prevents it from sinking to the bottom during baking.
- Cold butter on top creates a golden, flavorful crust and adds richness.
- Avoid overmixing the batter to keep the bread soft and airy.
- Allow the bread to rest after baking so the butter melts back in, keeping it moist.
- This bread is best served warm but still tastes great at room temperature.
- For added flavor, experiment with smoked cheeses, herbs, or spices.
- Slice carefully with a serrated knife to prevent tearing or squishing the loaf.
- Leftovers can be toasted or reheated for a fresh, buttery taste.
