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beer-cheese bread

(5 ratings)
Recipe by
JoSele Swopes

I ran across this in one of my cooking light magazines. We had some beer in the refrigerator so I thought I would try it. And boy was it good. So I thought I would try it. I changed a few things in it though. It is very easy to make, no yeast because of the beer.

(5 ratings)
yield 16 serving(s)
prep time 30 Min
cook time 1 Hr

Ingredients For beer-cheese bread

  • 1 Tbsp
    olive oil
  • 1/2 c
    yellow onion (chopped fine)
  • 1/4 tsp
    pepper (fresh ground)
  • 1 Tbsp
    garlic, minced
  • 3 c
  • 3 Tbsp
  • 2 tsp
    baking powder
  • 1 tsp
    sea salt
  • 1 c
    monterey jack cheese with jalapeno peppers
  • 1 bottle
    beer (lager-style) 12 oz
  • cooking spray
  • 2 Tbsp
    butter, melted (divided)

How To Make beer-cheese bread

  • 1
    Preheat oven to 375*
  • 2
    Heat oil in sauté pan or small skillet over medium heat, sauté onions for 10 minutes until brown, stirring occasionally. stir in pepper and garlic cook 1 minute
  • 3
    Combine flour, sugar, baking powder, and salt in to large bowl. Using a whisk; make a well in center, add onion mixture, cheese and beer to flour mixture, stirring just till moist.
  • 4
    Spoon batter into well greased Loaf pan. Drizzle 1 TBSP of melted butter over the batter.
  • 5
    Bake at 375* for 35 minutes. Drizzle the remaining 1 TBSP butter over the batter. Bake an additional 25 minutes or till golden brown, toothpick inserted comes out clean. Let cool for 5 minutes then turn out of pan on to cooling rack.

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