Cheese Stout Beer Bread
- PREP 10min
- COOK 50min
- TOTAL 1hrs
Beer bread is the easiest bread you’ll ever bake! You only need a few things: basic ingredients, a bowl, a spoon, a loaf pan, and your favorite beer. This recipe is incredibly versatile – try a stout (like we did), a light beer, a pilsner, a lager, pumpkin ale, or even hard cider. Avoid really hoppy beers, as they will be too strong.
We recommend an 8 ½ x 4 ½-inch loaf pan. If you only have a 9 x 5 pan, no worries! Start checking your bread for doneness about 5 minutes before the minimum baking time listed in the recipe.
Pro tip: Use an insulated baking sheet or stack two regular baking sheets together for the most even baking. This simple trick makes a big difference!
You Will Need
4 tablespoons (56g) unsalted butter, melted and cooled, divided
3 cups (390g) self-rising flour
3 ounces (85g) sharp cheddar cheese, cut into small cubes (about 3/4 cup)
2 scallions, ends trimmed and thinly sliced
2 tablespoons granulated sugar
Pinch fine sea salt
1/8 teaspoon fresh ground black pepper
12 ounces stout beer or beer of your choice (1 ½ cups)
Directions
Preheat the oven to 375°F (190°C) and brush an 8 ½ x 4 ½-inch loaf pan with a bit of the melted butter.
Set about 10 pieces of cheese and a small handful of sliced scallions aside for the top of the bread.
Mix the flour, the remaining cheese, green onion, sugar, salt, and black pepper in a large bowl until well blended. Make a well in the flour mixture and add the beer. Stir until relatively smooth. Stir in two-thirds of the butter, leaving the remaining third for the top of the loaf.
Spoon the batter into the prepared pan and smooth the top. Scatter with the reserved cheese and scallion, then drizzle with the remaining third of butter.
Bake the bread until a toothpick inserted into the center comes out clean or with only a few crumbs attached, 45 to 50 minutes.
Cool the loaf in the pan for 5 minutes, then transfer to a cooling rack and cool completely.
Adam and Joanne's Tips
- Storing: Store in an airtight container for 2 to 3 days. Beyond that, the bread will begin to dry out. Or freeze it in an airtight container for up to 3 months. Thaw overnight before enjoying. I like freezing slices for individual servings.
- Homemade self-rising flour: Combine 3 cups all-purpose flour, 4 ½ teaspoons baking powder, and 3/4 teaspoon salt.
- Variations: Sharp cheddar and scallions are our base, but the options are endless. Try crumbled bacon, roasted garlic, herbs like rosemary, or even fried shallots. Try other beers, or for a non-alcoholic version, use a non-alcoholic beer or seltzer water.
- The nutrition facts provided below are estimates.