Foolproof Cheddar Beer Bread

This is the easiest bread I’ve ever baked – I’d thrown the dough together before the oven even finished preheating.  It’s foolproof, with no rising or fancy technique required, and you also probably have all the ingredients on hand without a trip to the grocery store.  All in all this is a great last minute recipe if you want to whip something together on short notice.  Thanks to Table for Seven for the recipe!  I used Kona’s Longboard Island Lager, but anything carbonated would do, even soda.  I’ll be interested to try this again sometime soon with either a really hoppy beer like Victory’s Hop Devil or Stone’s Ruination, or a stout.  This would also be great with whatever fresh herbs you have handy mixed into the dough!

Full disclosure – I didn’t read the recipe (short as it is) fully before starting so I mixed the butter into the dough instead of brushing it over the top at the end.  Turned out delicious regardless (see above note on the recipe being foolproof), but if you do it as described below you’ll have a shinier top crust.  The bread’s good on it’s own, or you can spread your sandwich topping of choice on it – for me that was Marmite, giving the slightly sweet bread a deeply yeasty and salty counterpoint.  Yum!

Beer bread 3

Prep Time:  10 minutes
Cook Time:  55 minutes
  • 3 cups self-rising flour (or all-purpose flour with 4.5 teaspoons of baking powder and 3/4 teaspoon fine salt added)
  • 1/4 cup sugar
  • 100 g extra sharp cheddar (or cheese of choice), finely shredded
  • 12 oz beer (or any carbonated beverage)
  • 2 tablespoons butter, melted
  • Preheat over to 375 degrees. Grease a 8-9 in loaf pan.
  • In a large bowl, add flour, sugar, cheese, and beer and mix well.  It will be sticky.
  • Pour into the prepared loaf pan and bake for 55 minutes.

Beer bread 1

  • For the last 3 minutes of baking, remove from oven and brush the top with butter and return to oven for remainder of baking time.
  • Let bread cool for 5-10 minutes before slicing.

Beer bread 4

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