Here’s the funny thing – I don’t really like most beer – it takes a thick, dark, rich beer to even begin to pique my interest, and then I love to top it with a shake of salt just as an Irishwoman taught me when I was in my twenties. Try it – its heaven!

Beer Cheese Bread

But Beer Cheese Bread – what’s not to love?  It’s another kind of heaven. A little sharp, a little sweet, just a little cheesy, moist and hearty.

The fact that it’s super easy and a great way to use up (dare I say it?  Most people probably don’t have this problem…) beer left over from a get together makes it even nearer and dearer to my heart.  I’ve even been known to stash my beer rather than drink it just so I have one to make this bread!

In its basic form (light beer, white flour) it’s great, but this simple little quick bread can be dressed up or down depending on the occasion.  Think out of the box with this one:  you’re not limited to a Pilsner or basic cheddar and this bread just calls out for additions and tweaks. I prefer to use the larger grate for the cheese, which leaves distinct bits. A finer grate will disappear into the bread.

Beer Cheese Bread – Do try to let it cool a bit and it will cut better! I promise! 🙂

Not a baker?  Rock this out with self-rising flour – either way you’ll have it mixed in five minutes and ready for the oven – and friends and family will be impressed…you made this?  Piece of cake…well, bread…

The secret to get a beautiful loaf with just a bit of crunch is to use a smaller loaf pan, what my Grandmother would call a quick bread pan, 3 3/4 x 7 1/2 as opposed to what we think of today as a standard loaf pan. It will work just fine in a standard size and will be marvelously moist, if pale, and won’t have any crispiness to the crust at all. Now that I think about it, both taste very good!

If you’re open to the sublime and a little experimentation, keep reading for some of my favorite combinations. The basic recipe will run about two bucks with careful shopping, but of course, the cost varies with different beers and cheeses.

Beer Cheese Bread

Put Your own Spin on It:

• Cheeses:  You can really use any cheeses you like, and combinations are great.  You can even sprinkle the top with a cheese if you desire, when you add the butter to the top.  I like a course grate on the cheese so it’s visible, but a fine grate melts in completely.  Small chunks make little pockets of cheese.  This bread can take a lot of cheese if you want to add more than called for.
• Flours:  A substitution of different flours for part (usually 1/3 cup to a cup) of the all purpose can enhance the different flavors you might want to add in.  Don’t use  the self rising flour if you go this route.
• Eggs or Sour Cream:  If you want a richer, more substantial crumb, add an egg to the batter, and sour cream, about a half a cup, makes a tangy, rich addition.
• Other additions:  sliced green onions or chives are a good addition.
• Or a deletion:  skip the cheese and just use sour cream for a breakfast bread.
• Irish Beer Bread:  Try using Guinness for the beer and a combination of cheddar and Dubliner cheese. Up your cheese to two cups, use the egg and sour cream and a little granulated garlic, say 1/2 teaspoon.
• Welsh:  Think Rarebit:  Use a beer of your choice, and add about 1/4 to 1/2 teaspoon of dry mustard or two teaspoons of Dijon or whole grain, about 2 teaspoons Worcestershire, a dash of hot sauce, and more cheese.  Cracked black pepper is good in this.
• Italian:  Try some Italian herbs, sun-dried tomatoes, olive oil instead of butter, Parmesan and mozzarella cheeses, roasted garlic or garlic powder.  Go with a basic beer so you don’t overpower the additions.
• Belgium:  Think Carbonnade:  Use a good Belgium beer – Chimay, made by Trappist monks – even I like that beer!  Swiss or Emmenthaler cheese, delicate caramelized onions threaded throughout makes a stunning combination.  1/3 to 1/2 cup of dark flour like a dark rye gives this huge taste.  A bit of mustard and black pepper couldn’t be wrong here.
• Mexican:  Dos Equis or Tecate beer with pepper jack cheese or Colby Jack or a combination of the so many Mexican cheeses available with a green chile (mild) or jalapeno (a little hotter) finely minced added in.  Maybe a little corn meal would be good in this.
• Use your imagination:  It’s always hard to go wrong using the flavors you and your family loves!  I haven’t made a Greek version with feta, or used any blue cheese in this, but I’m thinking about it now…
• I’m wondering now how this bread would be heated up on the grill or in a panini….hmmm

Money & Time Saving Strategies:

• Baking Items:  Try to stock up around Holidays when you find the lowest prices.
• Butter:  Again, buy a lot during Holiday specials and freeze.
• Beer:  Well, it goes without saying, the best beer specials are during any Holiday!
• Cheese:  The basic grocery store cheeses are always on sale. Know the low prices in your area and stock up then.  You can freeze some of these, but they aren’t good for eating, just recipes, as they tend to become crumbly.  Their perfect in a recipe like this.
•  The cheeses I call “near” deli often have coupons available on hang tags, and sometimes the cheese isn’t on sale then.  I pick up a few and wait for the sale – the coupons generally have an expiration date months ahead, and when the cheese is on sale, there often aren’t coupons out.  Producer’s websites have coupons to print now and then.

This slideshow requires JavaScript.

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.

recipe made June 2012