Beer Bread II64 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 1 hr 10 min
“Wonderful no-yeast bread. Excellent with bar-b-ques!” - by Judi Teasdale
Original recipe yields 1 - 9x5 inch loaf
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf.
- Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean.
Amount Per Serving (12 total)
- 202 cal
- 7.6 g
- 26.5 g
Based on a 2,000 calorie diet
Reviews (64)Rate This Recipe
"I love beer bread and make it all the time. However this is the first time I have added the cheese and chilies. They were great and added a little extra kick. Next time I think I will add a little ..." See moreextra cheese though. I didn't think there was enough. Oh, and a warning - The type of beer you use really makes a difference. I have used a lot of types. Corona does not work well. This is what I used this time and it really had no flavor. Hard cider is my favorite, it gives your bread a slight fruity taste."
"I am eating my first beer bread as I am writing this review and I will say it is wonderful. I tasted the Tastefully Simple recipe for the first time yesterday which was just plain, but very good, and..." See more so delighted when I found the recipe here. I am fond of cheese and had several varieties at home already so I used a cup of a combination of grated fresh mozzarella, asiago, and parmesan. I added chopped green olives and pimentos and used Kirin beer. It turned out so tasty it did not really need dip even, which is what I was making it for. TS onion onion) I used the recommended size loaf pan and had butter overflow (I only used 3T)so do use a cookie sheet underneath to keep it from sizzling on the bottom of your oven. The hard crispy top was so good, I will use a reviewer's tip next time to bake in a 13x9 pan to get more crunchy topping! I am sure this would be great with other variations. Thanks for the recipe!!!"
"I made my own self rising flour and I increased the cheddar cheese to a full cup. I made no other changes. This turned out fantastically. I have to admit that I was worried about the bread turning out..." See more badly because it seemed to be floating in butter but as it was baking, it soaked up the butter and made this wonderful crust. It's VERY good. Not something I'd make every day but a wonderful occasional decadent treat."
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