Beer Bread with Cheddar and Onion

Beer Bread with Cheddar CheeseLately, I have been experimenting with baking bread, probably due to the fact that the rosemary bread was so delicious. Aaron, one of my coworkers, stated that his wife makes a great beer bread and that he can consume pretty much the entire loaf. I decided to do a little bit of research on making bread, without yeast, and decided to go at my attempt of beer bread. Before reading any further, just go ahead and make this bread. It was amazing.


  • 3 cups of flour
  • 3/4 teaspoon of salt
  • 2 tablespoons of sugar
  • 1 tablespoon of baking powder
  • 2 cups of sharp cheddar cheese, or whatever cheese you prefer
  • 1/2 cup of finely chopped onion; red onion would be really good as well
  • 4 cloves of finely chopped garlic
  • 12 ounce can of your favorite beer

Beer Bread with Cheddar CheeseNow it does not get any easier than this. First preheat your oven to 350 degrees. While preheating, add all the ingredients, excluding the beer. Mix well. Once thoroughly mixed, slowly begin to add the beer, allowing it to soak through and make a thick batter. Scrape the sides once or twice throughout this process.

Once ready, lightly grease a bread pan (I only have an 8×4 pan), then lightly flour. Add the bread batter and smooth out any edges. Cook for roughly 65-70 minutes. Once done, remove from the pan and let cool.

I served mine with beef stew, and ate it throughout the day. How do you make your bread, yeast or no yeast?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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