Beer Cheese Bread is soft, buttery, and cheesy beer bread that’s quick and easy to make! This savory quick bread recipe is made without yeast, turning out soft, cheesy, and golden brown every time. It’s perfect for when you want something cheesy and savory. For a simple, everyday loaf, you can also try my Amish white bread, which is soft, tender, and ideal for any occasion.
Ingredients & Substitutions
- Flour: I used all-purpose flour in this recipe. It helps give the bread structure and makes it soft but not too dense. The flour works with the baking powder (make sure your baking powder is fresh!) to make the bread rise. Every slice is light, fluffy, and perfect for holding all that cheesy, buttery goodness.
- Seasonings: The kosher salt and garlic powder in this bread add lots of flavor. The salt brings out the cheesy taste and makes the bread taste richer, while the garlic powder gives it a little savory punch.
- Cheese: For a big, cheesy flavor that melts perfectly into the loaf, I used sharp cheddar cheese. Cheddar makes the bread savory, rich, and slightly tangy. If you don’t have cheddar, you can try Monterey Jack, Colby, or a mild Swiss.
- Beer: For the best beer cheese bread, use a lighter beer like a lager, pilsner, or pale ale. These beers add flavor without being too strong or bitter, so your bread stays soft, cheesy, and buttery. Avoid dark or very bitter beers, as they can overpower the cheesy taste. If you do drink beer, pick a beer you enjoy drinking; it will make your beer cheese bread even better!
- Butter: I like to use unsalted butter in many of my recipes so I can control how much salt is used. The butter melts on top while baking, making the loaf extra rich, moist, and buttery. If you only have salted butter, you can still use it. But you may want to skip adding extra salt in the recipe, or reduce the amount.
Why Do You Put Butter On Top Of Beer Cheese Bread?
Adding butter on top of your beer cheese bread before baking makes the loaf extra rich, moist, and flavorful. As it bakes, the butter melts into the bread, creating a golden, buttery crust that makes every slice taste soft and cheesy.
How To Tell When Beer Cheese Bread Is Done Baking
You will know your beer cheese bread is done when the top is golden brown and a toothpick inserted in the center comes out with a few crumbs but no wet batter. Near the end of baking, you might see melted butter bubbling around the edges; don’t worry, that’s a good sign your loaf is ready! It reminds me of my butter swim biscuits, which are SO good, too! Let it rest for a few minutes before slicing so the flavors and butter soak in.
Beer Cheese Bread Mix-Ins and Flavor Variations
Although this cheddar loaf is delicious as-is (I couldn’t stop eating it…), you can customize your beer cheese bread by adding extra flavors. Try adding bacon, green onions, jalapeños, or extra cheese! These mix-ins melt right into the bread, making each slice flavorful and cheesy.
Does Beer Bread Taste Like Beer?
Even though it’s called beer cheese bread, it doesn’t really taste like beer. The beer helps the bread rise and stay soft, and adds a tiny bit of flavor that goes well with the cheese and butter. It mostly just tastes like deliciously cheesy bread.
How To Store Beer Cheese Bread
To keep your beer cheese bread fresh, let it cool completely after baking. Then, wrap it tightly in plastic wrap or aluminum foil and store at room temperature for up to 2 days. For longer storage, place it in an airtight container in the refrigerator for up to a week (although that can dry out the bread faster). When ready to eat, warm slices in the oven or microwave for soft, melty bread.
Can I Freeze Beer Cheese Bread?
Yes! You can freeze beer cheese bread to enjoy later. Let the loaf cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. When ready to eat, thaw at room temperature and warm in the oven for soft, cheesy slices.
Beer Cheese Bread
Ingredients
- 3 cups (330 g) all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- 2 cups (226 g) sharp cheddar cheese, shredded
- 1 can (12 ounces) beer, room temperature
- ½ cup (1 stick / 113 g) unsalted butter, cold
Instructions
- Preheat oven to 375°F. Spray a 9×5-inch loaf pan with baking spray.
- In a large mixing bowl, combine the flour, baking powder, salt, and garlic powder. Whisk together to evenly distribute the dry ingredients.
- Add the shredded cheese to the flour mixture and toss to coat the cheese completely in the dry ingredients. This will help prevent the cheese from sinking during baking.
- Pour in the beer and stir until just combined and no dry flour remains. The batter will be thick and sticky.
- Spoon the batter into your prepared loaf pan and spread it evenly using a spatula.
- Cut the cold butter into tablespoon-sized slices and arrange them evenly over the top of the batter.
- Bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few crumbs, but no wet batter. Near the end of baking, you should see about ½ inch of melted butter bubbling around the edges.
- Let the bread rest in the pan for 5 to 10 minutes. This allows the butter to soak back into the loaf, adding extra flavor and moisture.
- Carefully remove the bread from the pan and let it cool slightly before slicing.
- Serve warm for the best flavor.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I knew this would be good, and I was right! It is absolutely amazing whether you are a fan of beer or not!
Elizabeth
I had to hurry up and grab a slice before everyone else devoured this bread! It is SO good, and I am not exaggerating. The crispy crust was my favorite part.
Bella
This might be one of my favorite breads, it's that good! Yum!!!
Stephanie
This is unbelievably delicious. It's cheesy, soft, and the buttery top is so good!
YUMMMMMMMM!