Turned out beautifully! And tasted amazing! A lightly crunchy/chewy crust, and a flavor packed rest of the loaf.
Easy recipe and great taste - perfect for an aperitif!
I use this a lot, I am a die hard slow cooker cook. When I come home from work it is so easy to make this bread quickly while I am making the salad and finishing everything up. I change it up, depending on what is in the slow cooker...with chili I use a dark beer, sharp cheese and add finely chopped onion; with stew I use pepper jack cheese, light colored beer and finely chopped seeded jalepeno ; with pork roast I use Italian blend grated cheese, fresh chopped rosemary and a light colored beer; roast beef I use jack cheese, 2 Tblsp bleu cheese, 1 Tblsp horseradish and chopped cooked bacon with a dark beer. I could go on and on, but this recipe is so easy to make and change to suit your own taste!
Very easy quick bread that will impress! It was slightly too sweet for my taste, but I think next time using regular salted butter as the topping rather than unsalted melted butter would balance out the sweetness well. Also, I plan to add good quality extra sharp cheese rather than generic sharp cheddar. I think with these to slight changes the recipe will be wonderful!
This is an awesome and easy recipe for beer bread. I used to use a mix that my friend would buy from a consultant who sold 'fancy' food...this one takes the prize!! I always make it when an appetizer is needed...my husband and entire family love it!!
I truly liked this bread. I stirred in some cheddar but left out the chives and I thought it was delicious. My husband, though, thought the bread tasted too sweet.
I don't usually make breads because I don;t have the time or patience for yeast and letting it rise etc. This bread couldn't be easier or more delicious. it blew my mind! I used Amstel lt. and added some cheddar and baked it about 5 extra minutes b/c I had an 8.5 x 4.5 pan. this is my new favorite recipe. I served it with chicken noodle soup that I had thrown in the crock pot this morning. perfect for the first cold, rainy, fall day
This is almost exactly like a recipe I've had for more than 30 yrs., which used Bisquick ( a 20 oz. box) instead of self-rising flour. In addition to baking as a loaf, it can be made into muffins - just bake at 350 for 15 - 20 minutes. The beauty of it is that you can use only as much batter as you need for a few muffins, and keep the rest in the fridge for up to one week. It's a good recipe for quick weeknight meals.