Beer Bread With Cheese
Jillian Harris and Tori Wesszer's easy and adjustable recipe for beer bread with cheese.
Ingredients
- 3 cups all-purpose flour
- ½ cup grated cheddar cheese or vegan cheddar cheese
- 2 tbsp chopped fresh dill
- 2 tbsp sugar
- 1 tbsp + 1 tsp baking powder
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp garlic powder
- 1 can (12 oz/355 ml) lager beer
- ½ cup butter or vegan butter melted, divided
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving extra to overhang on the sides to make it easier to remove the loaf.
- In a medium bowl, stir together the flour, cheese, dill, sugar, baking powder, salt, oregano, thyme and garlic powder. Add the beer and ¼ cup of the melted butter and stir with a rubber spatula just to combine. The dough will be lumpy.
- Transfer the dough into the prepared loaf pan and bake until golden brown and a toothpick inserted into the centre comes out clean, 50 to 60 minutes. Pour the remaining ¼ cup melted butter evenly over the warm loaf. Remove the loaf from the pan, transfer to a rack, and cool slightly before slicing. Store in a resealable container in the fridge for up to 3 days or in the freezer for up to 1 month.
Notes
- To make the bread vegan, use vegan butter and vegan shredded cheese or omit the cheese.
- To make the bread gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour and use gluten-free beer.