*This is not a sponsored post or ad for Corona Beer. LOL!
I am not a beer person. On a hot day, I might enjoy an ice cold bottle of Asahi Beer with spicy Korean food. If I see Chocolate Stout on the menu while at a pub, I will definitely get that one. However, I am really a wine and champagne kinda gal.
When I saw the recipe for Beer Bread on In Dianes Kitchen, I got obsessed with really wanting to bake it. The recipe is so simple to make . Most likely you already have all the ingredients in your kitchen. I even found 2 bottles of prehistoric Corona Beer in the back of my fridge. I do not know why we have them or how long they have been there. They could have been leftovers from a party a long time ago.
Without further ado, I would say “Just bake it!”. This cheese beer bread is hearty with just a tiny bit of sweetness. I made mine with shredded Monterey Jack cheese so I would classify this bread as savory. The result was crusty and with crispy bits of cheese on the outside yet soft on the inside. This Cheese Beer Bread is just plain divine unless you have an aversion to beer. There will be a very slight hint of beer but it was hardly there. I also read that the milder the beer, the milder the taste of beer will be when the bread is baked.
This recipe is such a keeper. I am looking forward to playing with it by adding other ingredients such as sun-dried tomatoes, feta, olives and other types of cheeses. I will also try to experiment by using other types of beer. (Hmm. I wonder what the bread would taste like if I add Chocolate Stout instead?)
I will bake Cheese Beer Bread again when the weather gets colder. It will be a perfect accompaniment to a hearty bowl of stew.
Please let me know if you make this bread. Enjoy!
Thank you, In Dianes Kitchen, for the inspiration and recipe where this recipe for Cheese Beer Bread was adapted from.
Cheese Beer Bread
- 3 cups all purpose flour
- 3 tsp baking powder
- 1/4 tsp salt *See note below
- 1/4 cup granulated sugar
- 12 oz. beer, at room temperature
- 1/4 cup butter, melted
- 1 1/2 cups shredded cheese (I used shredded Monterey Jack)
- Preheat oven to 375 degrees.
- Mix dry ingredients.
- Add 1 cup shredded cheese and beer.
- Mix everything together. (Do not overmix.)
- Pour into a greased loaf pan.
- Pour melted butter over mixture.
- Add 1/2 cup shredded cheese on top.
- Bake 1 hour, remove from pan and serve when cool.
- If using self-rising flour, omit baking powder and salt.
- This bread is great toasted the next day and served with butter.
- I reduced salt from 1 teaspoon to 1/4 since I am using cheese which is already salty. If not using cheese, use 1 teaspoon salt.