I found a recipe for cheesy beer bread on TBD that looked simple and savory. I decided to make it for the Superbowl bbq we were having. I’ve made cheese beer bread before, but the recipe I used last time didn’t fare well after the bread had cooled, turning quite dense and tough.
I should have used a smaller loaf pan for this recipe. The pan I used was a 9 x 5 loaf pan, making my bread short and wide. The bread was fluffy with a light cheese flavor and hints of beer. I liked it but most of my family didn’t seem to care for the savory beer bread.
TBD’s version included some herbs, which looked quite pretty in her bread. I didn’t have the herbs the recipe called for, so I skipped this step. The bread was easy to make and I’ll probably make it again.
Cheesy Beer Bread
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1 1/2 tsp salt
- 3/4 cup + 2 tbsp shredded cheese
- 12 oz bottle of beer
- 1/4 cup olive oil
- Preheat the oven to 375°F. Grease a 7 x 3 loaf pan.
- Whisk together the flour, baking soda, baking powder, and salt. Mix in the 3/4 cup cheese. Add the beer and mix until just combined. Mix in the olive oil, at this point there should be no more dry flour left in the bowl. Pour the batter into the loaf pan and sprinkle with the remaining cheese.
- Bake for 50-55 minutes until a tester comes out clean. Let it cool on a rack for at least 30 minutes before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.