Una's Cheddar Beer Bread (bread machine dough cycle)

Una's Cheddar Beer Bread (bread machine dough cycle)


"A tender beer bread with a rich cheesy taste reminiscent of cheese nips. Excellent plain, in sandwiches, or toasted."


1 h servings 124 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Grease two (9x5 inch) loaf pans.
  2. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.
  3. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
  4. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
  5. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.
  6. Preheat the oven to 350 degrees F (175 degrees C).
  7. When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.
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  1. 74 Ratings


My husband and I ate the whole loaf before dinner was served. I halved the recipe for the bread machine and substituted: Butter for margarine, regular sharp cheddar-instead of low fat, half-and ...

This was the best batch of bread I have made in my bread machine in a long time! It turned out tender and light, not coarse and dry at all. I didn't have any cayenne pepper on hand, so I used ...

Update 5/27/07: I made this over a month ago, and today I pulled a loaf out of the freezer. Thawed & reheated, it is just as flavorful and tender/chewy as it was the day I made it. Awesome bread...

This was just stunning. As mentioned by another reviewer, I used butter and creme instead of the lighter ingredients. And, I cubed the cheese into 1/2 squares and used a microbrew lager. The bre...

Yum, yum, yum! Really great bread. We used a home brewed beer (a very dark stout) it turned out so well! perfectly spicy. I didn't use a bread machine and I added about 2/3 the amount of cheese ...

Great flavor! I did mix all the dry ingredients before putting them into the bread maker--I don't think it makes much difference. If you don't care for cayenne pepper you may want to reduce th...

I didn't use a bread machine and here is what I found. The milk curdled when added to the beer. I warmed the beer, butter and milk then added the sugar and yeast and let it set for 10 min. Then ...

Delicious. I put it in my bread machine, prepared soup in my slow cooker and went to work. A delicious hot dinner with cheezy homemade bread was such a treat! I have made it once again only t...

I will use half the amount of the cayenne pepper next time I make this recipe. Also, instead of basil and marjoram, I substituted 1 teaspoon on Italian seasoning which contains each of those he...