Cheesy Beer Bread
I love fresh-baked bread, but I am not very good at baking much of anything let alone bread. However, beer bread is simple because it does not require yeast. The yeast in the beer is all you need.
One day when Chili and I were sitting in a doctor’s waiting room (of all places), I struck up a conversation with someone about the food we love. She told me that she makes beer bread all the time and it’s the easiest thing ever! I had never made it before, but decided I’d give it a try later that evening, especially since we always have some beer in the fridge!
Warning, though, don’t try to use an old beer that’s been hanging around because the bread won’t rise well.
This recipe makes a very hearty bread that is crunchy on outside and chewy in the middle. It’s great for chili and winter soups and stews! It’s also really good with butter and homemade sweet potato butter or applesauce.
Cheesy Beer Bread
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minutesIngredients
3 cups self-rising flour
1/2 cup sugar
1/2 cup shredded cheddar cheese
1 12 ounces bottle of beer
Directions
- Sift the flour into a large mixing bowl.
- Add the sugar and beer and mix until everything is well combined.
- Incorporate the shredded cheese.
- Pour the batter into a bread pan and bake in a 375°F oven for 45-60 minutes or until golden brown.
Notes
- If you don’t have a sifter, you can use a fine mesh sieve to sift the flour.
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