Best Ever Cheddar Beer Bread Recipes

JALAPENO-CHEDDAR BEER BREAD

This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.

Provided by Food Network Kitchen

Categories side-dish

Time 1h40m

Yield 1 loaf

Number Of Ingredients 6

Jalapeno-Cheddar Beer Bread image

Steps:

Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

Ingredients

1 stick (8 tablespoons) unsalted butter, melted
2 3/4 cups self-rising flour, sifted (see Cook's Note)
2 tablespoons sugar
3/4 cup shredded Cheddar
One 12-ounce can or bottle lager, pilsner or IPA-style beer, at room temperature
1 cup sliced pickled jalapenos

CHEDDAR BEER BREAD

I love beer. I love cheese. This combines both of my loves into a tasty quick bread. Use the type of beer you enjoy drinking. I have found heavier beers such as the lovely flavors that come out during Oktoberfest time make the best cheddar beer breads. I use extra sharp cheddar, but if you don't like it you can substitute normal cheddar for this recipe.

Provided by JenBlacker

Categories Quick Breads

Time 55m

Yield 1 loaf, 8-12 serving(s)

Number Of Ingredients 7

Cheddar Beer Bread image

Steps:

Mix all ingredients together, mixing in beer last. Batter should be the consistency of Bisquick. Spoon into a well greased bread pan and bake at 350 degrees (f) for about 50 minutes or until a toothpick in the center comes out clean.
Let bread rest in it's pan for about 10 minutes then let it cool on a rack for another 10 or so. If you can wait that long!

Nutrition Facts : Calories 332.2, Fat 11, SaturatedFat 6.8, Cholesterol 33.4, Sodium 627.2, Carbohydrate 41.6, Fiber 1.3, Sugar 3.4, Protein 13

Ingredients

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons sugar
2 1/4 cups grated sharp cheddar cheese
12 ounces beer (1 bottle)

APPLE, CHEDDAR, AND ROSEMARY BEER BREAD

Apple chunks, sharp Cheddar cheese, and fresh rosemary are a great savory and sweet combination in this beer bread. It's especially good with soup or chili. I used an apple ale, but you may use your favorite beer.

Provided by Tammy Lynn

Categories Bread Quick Bread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

Apple, Cheddar, and Rosemary Beer Bread image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
Sift flour, sugar, and rosemary together into a large mixing bowl. Pour in beer; stir to combine. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan.
Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven and pour melted butter on top. Return to oven and bake for another 3 to 5 minutes more.

Nutrition Facts : Calories 253.9 calories, Carbohydrate 43.6 g, Cholesterol 11.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 651.4 mg, Sugar 6.6 g

Ingredients

cooking spray
3 cups self-rising flour
3 tablespoons white sugar
2 teaspoons chopped fresh rosemary
1 (12 fluid ounce) can or bottle beer
1 medium apple, diced
½ cup shredded sharp Cheddar cheese
1 tablespoon melted butter