BEER & CHEESE BREAD FOR BREAD MAKER
Makes a nice high dense loaf that is great for grilled cheese, crotons or chili to name a few! Try this once and it will be one of your old stand bys for it is really easy yet impressive. You can play around with adding chives or herbs or different kinds of cheese.... have fun. I did invent this recipe myself just based on basic bread machine principles!
Provided by Alanna Sanders-Nevi
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- Pour warm beer into bread maker pan.
- In a large bowl, fluff up or wisk gently together, flour, cheese, sugar and salt.
- Put this mixture on top of beer.
- sprinkle yeast over flour layer.
- near the end of baking, after bread has risen as high as it will get (last 1/2 hour left or so) quickly top loaf with remaining cup of cheese.
- Select "basic bread" and regular crust
- Baking time varies on your machine.
BEER AND CHEESE BREAD
The beer in this recipe makes the bread rise well and gives it a malty flavor, depending on the kind of beer you use. We like using a dark beer. Try this toasted with your favorite soup or stew.
Provided by Geema
Categories Yeast Breads
Time 3h20m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Warm beer and cheese over low heat on top of stove or in microwave.
- Cheese doesn't need to melt completely.
- Place the warm beer/cheese mixture and butter into your bread machine.
- Next add the flour, sugar and then the yeast in a little hole dug in the middle of the flour.
- Finally sprinkle the salt around the edges of the flour, away from the yeast.
- Set machine for 2 pound loaf, white bread.
- Every machine is a little different, so please check your instructions and add the ingredients in the order recommended by the manufacturer.
- Let this bread cool almost completely before slicing.
Nutrition Facts : Calories 2573.7, Fat 89.8, SaturatedFat 54.9, Cholesterol 257, Sodium 4963.7, Carbohydrate 314.6, Fiber 12.1, Sugar 14.8, Protein 100.9
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
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
CHEESE BEER BREAD
Make and share this Cheese Beer Bread recipe from Food.com.
Provided by Rhonda O
Categories Quick Breads
Time 1h5m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Grease and flour 9 inch loaf pan.
- Mix all dry ingredients, stir in beer and cheese until well blended.
- Spread evenly in pan.
- Bake 50 to 55 minutes.
- Cool 10 minutes.
CHEESY BEER BREAD
This easy bread recipe uses beer and baking powder to leaven instead of yeast, producing a loaf with a lightly crisp crust and a beautifully soft interior. A strongly flavored cheese, like sharp Cheddar or Gruyère, complements the flavors of the beer. The brown sugar isn't absolutely necessary, but it extends the bread's shelf life, keeping the interior soft even after it's been sliced. This bread is especially lovely served warm, but is also delicious at room temperature.
Provided by Erin Jeanne McDowell
Categories snack, breads, side dish
Time 1h30m
Yield One 9-by-5-inch loaf
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- In a large bowl, whisk the flour, brown sugar, baking powder, salt and pepper to combine. Add the cubed butter and use your hands or a pastry cutter to work the butter into the flour until you have fine crumbs.
- Add the beer and mix until thoroughly combined. Fold in the shredded cheese. Transfer the batter into the prepared loaf pan and spread into an even layer.
- Brush about 1/3 of the melted butter over the surface of the loaf and transfer to the oven. Bake for 20 minutes, brush with more butter, then return to the oven for another 20 minutes. Brush with the remaining butter, and return to the oven until a toothpick inserted into the center comes out clean, another 20 to 30 minutes. (The internal temperature should read at least 200 degrees on a thermometer.)
- Cool the bread in the pan for 10 minutes, then run a small offset spatula around the edges and unmold. Cool at least 15 minutes before slicing and serving.
ITALIAN CHEESE BEER BREAD
After trying a store-bought mix for cheesy beer bread, I realized I could create a better one from scratch. We serve slices appetizer-style with marinara sauce for dipping.-Kelly Maxwell, Plainfield, Illinois
Provided by Taste of Home
Time 50m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, whisk the first seven ingredients; stir in cheese. Stir in beer just until moistened (batter will be thick)., Transfer to a greased 8x4-in. loaf pan; pour butter over top. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts :
More about "beer and cheese bread recipes"
BASIC BEER-CHEESE BREAD RECIPE | MYRECIPES
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4.5/5 (32)Calories 144 per servingServings 16
- Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.
- Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
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