Cheesy Beer Quick Bread
- Preparing Time: 5 minutes
- Total Time: 45 minutes
- Served Person: 12
- 2 cups shredded cheese reserve 1/2 cup for topping the bread (i used three types: cheddar, mozzarella and monterey jack)
- 1/2 cups green onion chopped
- 6 cups all purpose flour
- 2 tsp salt
- 2 tbsp baking powder
- 24 oz beer (2 bottles) (i used one light and one medium-bodied)
- 2 tbsp honey
- Carbohydrate 61.7775991041115 g
- Cholesterol 16.5733333333333 mg
- Fat 6.00468345308557 g
- Fiber 1.8666880698353 g
- Protein 14.0413987838023 g
- Saturated Fat 3.35593535907668 g
- Serving Size 1 1 Serving (184g)
- Sodium 3519.46428323934 mg
- Sugar 59.9109110342762 g
- Trans Fat 0.53585510774027 g
- Calories 359 calories
As a busy housewife, I always look for easy and delicious recipes that I can make for my family. This Cheesy Beer Quick Bread recipe is one of my go-to recipes because it's so simple to make and always a hit with everyone. I love that I can just throw all the ingredients into a bowl and mix it up, and within an hour I have a delicious, warm loaf of bread to enjoy. The beer gives the bread a slightly tangy flavor, and the cheese makes it so moist and flavorful. If I'm feeling extra indulgent, I sometimes brush melted butter on the top of the loaf before baking it for an even richer flavor.
I also love that this recipe is so versatile. I've made it with different types of beer, and each time it turns out great. I've also added different spices and herbs to the batter, depending on what I'm in the mood for. This bread is perfect for a quick breakfast, a hearty snack, or even a light dinner. It's also a great way to use up leftover beer. If you're looking for a delicious and easy bread recipe, I highly recommend trying this Cheesy Beer Quick Bread. You won't be disappointed!
Step-by-step
- Preheat the oven to 375 degrees F. Grease two standard loaf pans.
- In a large bowl, mix together the flour, salt, and baking powder. Add 1 1/2 cups of the shredded cheese and green onion; toss together so that everything is well combined.
- Add the beer and honey to the flour mixture. Mix until all ingredients are incorporated and there are no dry bits of flour. Don’t worry if your dough is lumpy, it’s supposed to be that way.
- Divide the dough between the loaf pans and smooth the top of the dough. Bake for about 40-50 minutes (at the halfway mark, pull the bread out and cover the tops with the reserved 1/2 cup of shredded cheese. Place back into oven and continue baking), or until the top of the loaves is a golden brown and a tester inserted into the center of the loaves comes out clean.
- Allow the bread to cool in the pan for 10 minutes before turning them out onto a cooling rack to cool completely.
