Beer Bread w/ Bacon, Sun-dried tomatoes & Cheddar

Marsha Gardner


Leftover bread makes a GREAT grilled cheese sandwich to go with your homemade tomato soup. How decadent is that.


★★★★★ 1 vote

1 loaf
55 Min


  • 3 c
    all purpose flour
  • 1 Tbsp
  • 1 tsp
    kosher salt
  • 4 slice
    bacon, cut up
  • 1/4 c
    oil packed sun dried tomatoes, diced
  • 2 c
    sharp white cheddar, freshly grated, save a little for the top of the loaf
  • 1 bottle
    beer, lager style
  • 1/4 c
    olive oil, extra virgin

How to Make Beer Bread w/ Bacon, Sun-dried tomatoes & Cheddar


  1. Preheat oven to 375-degrees.

    Cook bacon until crisp. Drain on paper towel.
  2. Sift dry ingredients in to a large bowl. Add bacon, tomatoes and cheese. Break up any clumps with your fingertips.

    Add the oil and beer and stir just until combined. Pour into a greased 8 inch loaf pan. Smooth the top of loaf and sprinkle with remaining cheese.
  3. Bake in center of oven for 55 minutes or until cooked through. Let cool in pan on wire rack for 10 minutes before removing from pan.

    Let cool an additional 10 minutes before slicing. Leftover bread is great toasted or for making grilled cheese sandwiches.

Printable Recipe Card

About Beer Bread w/ Bacon, Sun-dried tomatoes & Cheddar

Course/Dish: Savory Breads

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