Here’s the funny thing. I don’t like most beer, but I love Beer Cheese Bread. What’s not to love? It’s another kind of heaven. A little sharp, and just a little cheesy, moist, and hearty. Plus, it’s so easy to make!
Beer Cheese Bread
If you enjoy tangy, yeasty flavor in your bread, this one is for you! It’s so easy you can make it at the drop of a hat anytime you need a little sumpin’ to fill out a meal.
About Beer Cheese Bread:
It’s also a great way to use up leftover beer! I know most people don’t have that issue, but I don’t drink much, so that makes this recipe even nearer and dearer to my heart. I’ve even been known to stash a beer rather than drink it just so I have always have one on hand for this recipe.
This particular version has been kicking around for decades; I first made it in the early ’80s! It falls loosely into the category of a Quick Bread, but there’s no doubt the hoppy, yeasty taste of the beer shines through. That and the texture (a bit like a tender drop biscuit – there’s no egg in the recipe) put it in a category of its own.
Making Beer Cheese Bread:
Not a baker? Rock this out with self-rising flour – or do as I do and use the common substitute, below. Either way, you’ll have it mixed and in the oven in five minutes, and friends and family will be impressed…you made this? Piece of cake…well, bread, anyway!
Substituting for Self-Rising Flour:
Below is the common substitution for this amount of self-rising flour. Note the somewhat strange measuring; this avoids additional flour sneaking into the recipe:
- The Rule of Thumb: For 1 cup of flour, add 1 teaspoon baking powder + 1/2 teaspoon salt + 1/4 teaspoon baking soda to a measuring cup. Add flour to the cup and level off.
- For this Recipe: Use 3 cups of flour: for the 1st cup add 1 tablespoon baking powder + 1 1/2 teaspoons salt + 3/4 teaspoon of baking soda to a measuring cup. Add flour to fill the cup and level off. For the additional two cups of flour, measure as usual, without no additions.
- Sift together all ingredients twice; at the very least, use a whisk, and thoroughly mix.
The Beer:
- Traditionally made with an American pilsner or lager, feel free to experiment, but do use a beer you enjoy!
- Room temperature beer is best; let it sit out for an hour if cold. If there’s no time, no worries, it will still be good.
- The sugar balances the beer’s acidity; the bread isn’t sweet, so don’t be tempted to omit.
About The Cheese:
- The recipe calls for Cheddar; substitute another or a combo of similarly textured cheese. Colby, Jack, Pepper Jack, Provolone, and so on.
- A fine grate melts away, sometimes making the bread a little oily. A large grate is better. Try cutting the cheese into tiny cubes. It melts into little pockets, making the taste more prominent.
- Slightly more cheese can be added, but too much (especially if finely grated) can make the bread gummy.
- Try sprinkling cheese on top of the bread before baking; it adds flavor and gives a crispy top like shown in the pics.
Variations:
Try your own add-ins or variations! Here are a couple of my mad scientist moves:
Irish Beer Bread: Guinness and a combination of Cheddar and Dubliner cheese. Up cheese to a cup. You have to enjoy a dark beer for this one.
Welsh: Think Rarebit. Beer of choice, about 1/4 to 1/2 teaspoon of dry mustard or a teaspoon of Dijon, about 1/2 teaspoon Worcestershire, a dash of hot sauce, and more cheese.
Mexican: Dos Equis with pepper jack, Colby Jack, or a combination. Add green chile (mild, you’ll barely taste it) or finely minced jalapeno (a little hotter).
Serve With:
I love this hot out of the oven (yeah, you’re supposed to let bread cool first, but I have issues) with a pat of butter, melting away on a slice.
Add to any meal where you might want a biscuit; especially good with Chili or Barbecue.
Leftover Beer Cheese Bread:
- The bread doesn’t keep especially well. It’s better reheated or toasted. To reheat, place several slices on a plate, cover with a damp paper towel, and microwave for about 1 1/2 minutes.
- This bread freezes well. Thaw overnight in the refrigerator, upside down. The next day, turn right side up and place on the counter to reach room temperature.
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Beer:
- Shop carefully for your alcoholic beverages and be aware of seasonal and cyclic changes, as well as great prices on newly available offerings.
- Sign up for email alerts and know that before holidays and big sporting events are often the best times to buy. Stock up at a low, enough to last until the next great sale.
- Learn how to store beer and for how long in this excellent article by Eat by Date.
General Baking Items:
- Never buy when needed and never pay full price. Instead, stock up during your grocery holiday sales, especially before Easter and the Winter Holidays. Many items are up to half off.
- Discount stores have good pricing on baking items year-round, as does your buyers’ club, although quantities are larger.
- When arriving home, immediately freeze items containing flour for three days.
Grocery Cheese:
- Grocery store cheese is a great item to pick up at rock-bottom prices and keep on hand.
- Cheese keeps for weeks, unopened, and can be frozen. After freezing, it will be a little crumbly but still great for casseroles and cooking.
- The best pricing is often found at discount stores, and their sales are even better. If not an option, know the lows at your grocery store.
Hello to all my Frugal Visitors! I hope you’ll love this easy Beer Cheese Bread as much as we have – I’d love to hear your change-ups!
Mollie
Beer Cheese Bread
Beer Cheese Bread
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Breads
- Cuisine: American
Ingredients
- 3 cups of self-rising flour or substitute
- 3 tablespoons sugar
- 4 ounces sharp cheddar, use a large grate (about 1/2 cup if cheese is pregrated)
- 2 tablespoons finely sliced green onion
- 4 tablespoons butter, melted and divided
- 12 ounces (a standard can) of Pilsner or Lager beer, room temperature
Instructions
(Note: Below is the original vintage recipe. The photos shown reflect some of my variations mentioned in the post. It was baked in a 3 3/4″ x 7 1/2″ pan and topped with cheese, as well as the melted butter. As you can see, I finely diced the cheese instead of grating it, and in this particular loaf, didn’t use the green onion.)
Preheat oven to 350 degrees F. Grease or spray a standard loaf pan, 8 1/2″ by 4 1/2″ (a 3 3/4″ x 7 1/2″ can be used.)
Do all mixing by hand.
In a medium-sized mixing bowl, place self-rising flour (or substitute). Add the sugar, green onion, and cheese. Stir together. Add half (two tablespoons) butter and beer. Stir together, being careful not to overmix.
Place in prepared pan, place in oven. After 15 minutes of baking, drizzle the top with the remaining butter. Continue to bake for about 30 more minutes. Do not rely on color to determine when the bread is finished; it may be very pale. Test with a knife or wooden skewer: it’s done when a few moist crumbs (not batter) adhere to the skewer when removed.
Let cool in the pan for about 10 minutes, then turn out onto a rack.
The common substitution for this amount of self-rising flour is:
- For 3 cups of flour, add 1 tablespoon baking powder + 1 1/2 teaspoons salt + 3/4 teaspoon of baking soda to a measuring cup. Add flour to the cup and level off. For the additional two cups of flour, measure as usual, without any additions.
- Sift together all ingredients twice; at the very least, use a whisk, and thoroughly mix.
Nutrition:
(based on 12 slices) Cal 201; Cal fr Fat: 35%; tot fat: 7.98g; sat fat: 4g; chol: 17mg; sod 555mg; tot carb 26.95g; fib 1.05g; sug: 3.33g; prot 4.95g.
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