Basic Beer-Cheese Bread

  • virevixa Posted: 02/05/10
    Worthy of a Special Occasion

    I liked this mostly. I thought that the flavor was good but I was expecting it to be more savory and the sugar lent a weird sweetness; I would definitely omit that next time and add maybe a little garlic salt with the butter topping?? I'll probably make again, but tinker with the recipe a bit.

  • Saraliza Posted: 12/08/08
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    My 8-year-old daughter made this, and it instantly went on everyone's "favorites list!" We served it with clam chowder and a green salad with pear vinaigrette. Yum. Will definitely make this again.

  • cheflisa Posted: 02/20/09
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    Love this bread. I used 5 oz of whole wheat flour and 8 1/2 oz A/P. Instead of shredding the cheese, I cubed it. Delicious!

  • Katieliz Posted: 11/21/08
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    I ate way too much of this bread last night. I made the Manchego-Jalapeno version, except I used half sharp cheddar/half mont jack instead of Manchego, and used Corona. Kept all else the same. Incredible flavor, yummy crust. To my delight it didn't taste too beer-ish (I'm not a fan), and actually had a little unexpected sweetness. Great with black bean soup. Will definitely make it again!

  • APinder Posted: 02/06/09
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    This recipe is so easy to make and absolutely delicious. I've made it for several different events, and it was one of the first things to be finished off every time (and I keep getting requests to make it again.) I don't really enjoy baking, but this is so easy that it doesn't take a lot of skill to make it great. One tip when pouring the melted butter on the loaf after it's baked a few minutes- I placed a cookie sheet underneath the pan to catch the runover as the bread rises. I didn't do this the first time and the butter hitting the bottom of the oven caused a lot of smoke.

  • JeanneDunn Posted: 04/05/09
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    My husband and I love this bread. I have made it several times with reduced-fat cheddar. I found it extremely difficult to slice the first time I made it, so the next time I made it in a 9 inch pie plate and cut it into wedges to serve. It was much easier to slice. I have served it with soup, chili, and a meal as the starch. I think it would be suitable for a special occasion. We eat too much of it when I make it as it is so good!

  • erindiane Posted: 11/16/08
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    This bread was awesome. I really have no words to describe the deliciousness of this bread - I've never had anything quite like it. I skimped a little on the butter (because I spilled it), and so the top didn't get as brown as it probably should have, but it was still great. I made the basic version and used a Carlsbad beer and Jack cheese. In my oven, it cooked in about 10 minutes less than the recipe stated. I served with the CL spicy garden chili. Between sauteing the onions and grating the cheese, it's a bit of a pain to make on a regular basis, but I will certainly be making it again.

  • JuliKay2u Posted: 12/03/10
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    Made this recipe exactly as written; whole family enjoyed it very much, but not necessarily something we would serve for a special occasion. I agree with the other reviewers that state that less than 2 T of butter would suffice. I plan to try just one T to pour over the bread next time. This bread was also fantastic reheated the next day. I simply cut into slices, wrapped in foil and reheated in a 350 oven for about 20 minutes. Yum! I look forward to trying out the other variations of this bread.

  • tktgurl Posted: 12/19/08
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    This is delicious and so easy. You can vary it with any combination of onions, cheeses and beers. It is a good solid bread that is excellent with soups.

  • lsdesign Posted: 11/25/08
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    My boys loved this and begged me to make it again the day after they demolished the first attempt. This time around I cut the sugar down by one tablespoon. I didn't care for the sweet note but perhaps is lessens the beer taste. I also used O'Doul's Amber because it was cheap. If you don't care for the beer taste use Budweiser light or some such.

  • MomBon58 Posted: 01/06/09
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    good, not special occassion type of recipe

  • JeniFood Posted: 10/05/09
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    As a non-baker, I must say finding this recipe was a delight! I made this bread with Sausage with Beer Braised Onions (and kraut). It was a delicious, simple bread. It stayed moist and had a nice density to it. I ate mine plain, but hubby added some butter, which I'm sure was over the top. It smelled fantastic baking in the oven and can be thrown together in a jiff. What fun. We used a microbrew ale.

  • Doxytoo Posted: 12/13/10
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    Oh this was outstanding. I made three changes, and am giving this as Christmas gifts. Definitely better the second day once the bread has completely cooled and the flavors have a chance to meld. Changes: Used shredded sharp cheddar cheese, Samuel Smith's Nut Brown Ale, added 1/2 tsp dried thyme.

  • MFBarry Posted: 12/12/08
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    I made this last night to eat with Pot Roast and it was a big hit. I used cheddar because that was what I had in the house and it was fine. We ate the bread warm (my timing for dinner was a little off!) and it was perfect. I would definately make this again. Easy and simple.

  • Chesterscraps Posted: 01/17/09
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    This was a great quick bread. Easy to prepare, fast, and full of flavor. We found it especially good when toasted. Yum!

  • CookinKaren Posted: 01/01/09
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    This was excellent bread. I used half monterey jack and cheddar. We just loved it. My son took half the loaf home and his wife wants the recipe. Needless to say, I have to make another one for us. Great!!!!! Definitely make again.

  • athsrecipes Posted: 04/12/10
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    I used this recipe as a starting point. I left out the onion and garlic and added about half a cup of rinsed, raw quinoa. I also omitted the butter on the top. It was delicious! The quinoa gave the bread a nice texture without adding any flavor and I liked knowing that I had made it a little more nutritious.

  • valleyquail Posted: 06/15/09
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    This bread is so flavorful easy! My husband and I make it camping all the time in a camp Dutch oven. When we take it camping, I leave out all the extra ingredients (cheese, onions, etc.) and just make a plain beer bread. It's fantastic this way too! We always use good, strong microbrews such as IPAs or porters, which give the bread a great flavor.

  • lovestocook826 Posted: 11/14/10
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    I loved this bread. Next time I am going to try cheddar and jalapenos. Very flavorful and not at all dry.

  • cjbuddy Posted: 10/13/10
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    YUMMY! This was very easy and came out perfectly. Used 2% milk Mexican 4-cheese blend and Blue Moon beer as it was what I had on hand. Served with CL's All-American chili and finshed the bottle of Merlot we had opened for the chili. :) Will make again for sure and will not hesitate to use whatever beer and cheese I have on hand.

  • EvelynKay Posted: 10/02/10
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    FABULOUS!!! A new favorite! The carmelized onions & garlic really make this bread stand out. This would make a great gift or would be perfect with soup or stew on a cold day. Also perfect with a glass of red wine :) I used plain 'ol Miller Lite leftover from a party (which my husband hates and would never drink). Glad I found a use for it! I also used a Mexican blend of cheese which had Monterray Jack and cheddar. Five stars isn't enough! I have a second loaf in the oven right now. Try it! You won't regret this one!

  • Sonniwoitel Posted: 02/01/12
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    I used sweet onion. I decreased the sugar by one tbs based on other reviewers suggestion. I am waiting to put the extra butter on. When I tasted the batter it seemed like I should have put the extra sugar in, it was kind of bitter. One cup whole wheat flour subbed. I used Sierra pale, beers made with corn adjuncts (bud etc) are much sweeter I should have thought of that. My b powder is old, it expired in 2006 so it isn't rising as much as it should, but so far it is not flat flat. Ok it's dense but tastes flipping awesome. Doesn't need a thing but fresh bp and that tbs sugar. And extra garlic, if you like it. I prefer yeast breads but this is awesome.

  • psychedlife Posted: 01/21/12
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    It was hearty but it was much more dense than I had anticipated. I will not make this again

  • pnoldan Posted: 01/24/13
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    Out of Monterrey Jack, so I subbed in Asiago. Used New Glarus Two Women lager for the beer. It was absolutely excellent, and I love making this bread! I make this instead of traditional garlic bread with lasagna now.

  • Moniac Posted: 11/09/12
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    Made this for casual party and folks loved it! I used Doubliner cheese & Heineken. Seems any good cheese and good beer would work well. So easy to make, I'll likely use it again.

  • Tinkleflick Posted: 10/19/12
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    http://www.greasycamera.com/savory-beer-cheese-bread/ Check out my review here!

  • EllenDeller Posted: 03/09/13
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    This is a very easy, tasty basic bread to which one could add various things if desired. I did use just 2 TB of sugar, which seems about right, and just 1 TB of butter on the top. Might add some smoked paprika and a TB or so of chopped parsley next time. I thought it cut very cleanly. Best when warmed.

  • brighteyes8 Posted: 03/03/14
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    Really tasty with a moist, tender interior and a deliciously crisp crust, but I agree the sugar is a little too high. Next time I will try 2 T. instead of three. I used asiago cheese and a Hawaiian wheat ale.

  • CindyW Posted: 08/26/13
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    This is excellent! I used grated parmesan since I couldn't quickly find manchego. Not exactly a Mexican beer, but we had Yuengling in the fridge. Very tasty with our omelets earlier, and even better with soup this evening. Highly recommend.

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