Cheese Beer Bread Food

CHEESE AND HERB BEER BREAD

Steps:

• Pre-heat the oven to 170°c and grease a loaf tin well.
• Combine the flour, baking powder and salt.
• Add 1 cup of the cheese and herbs and mix well then pour in the beer and mix until just combined.
• Transfer the dough to the prepared loaf tin then scatter over the remaining cheese and place in the oven.
• Bake for 45-60 minutes until the bread sounds hollow when tapped.
• Remove from the oven and allow to cool for 20-30 minutes before serving.

CHEESE BEER BREAD

Steps:

• Preheat oven to 375.
• Grease and flour 9 inch loaf pan.
• Mix all dry ingredients, stir in beer and cheese until well blended.
• Spread evenly in pan.
• Bake 50 to 55 minutes.
• Cool 10 minutes.

CHEDDAR BEER BREAD

Steps:

• Mix all ingredients together, mixing in beer last. Batter should be the consistency of Bisquick. Spoon into a well greased bread pan and bake at 350 degrees (f) for about 50 minutes or until a toothpick in the center comes out clean.
• Let bread rest in it's pan for about 10 minutes then let it cool on a rack for another 10 or so. If you can wait that long!

JALAPENO-CHEDDAR BEER BREAD

Steps:

• Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
• Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
• Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
• Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
• Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

BEER BREAD

Steps:

• Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.
• Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using.
• Bake on the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant-read thermometer, about 45 to 55 minutes.
• Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.

SPICY BEER CHEESE BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF
• Cut out the center of the loaf to create a bread boat. Reserve the part you pulled out for
• dipping later. Place bread boat on a sheet tray and bake for 7-10 minutes or until crispy.
• In a saucepan over low heat, melt the butter. Whisk in flour and let bubble for a minute.
• Whisk in brown ale and half-and-half. Whisk in Frank's Red Hot Original Sauce, Dijon, Worcestershire, garlic powder, kosher salt, and black pepper. Bring to a light simmer. Gradually whisk in cheddar cheese, allowing each bit of cheese to fully melt before adding more cheese. Once the sauce is fully melted and smooth, pour into bread boat.
• Broil for 30 seconds to slightly brown the top of the cheese, keeping a close eye because it can go from brown to burnt very quickly.
• Garnish with minced parsley. Serve with pretzels, vegetables, reserved bread, and chicken wings for dipping.

UNA'S CHEDDAR BEER BREAD

Steps:

• Grease two 9x5-inch loaf pans.
• In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.
• Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
• As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
• When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.

THREE CHEESE BEER BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.
• 2. Grate all of the cheese.
• 3. In a large bowl whisk together the flour, baking powder, salt, dried mustard and Italian herbs.
• 4. Remove a 1/ 2 cup of the white cheddar and 1/2 cup of the Gruyere cheese and a 1/4 cup of the Parmesan and set aside for the topping of the bread. Add the rest of the cheeses to the flour mixture. Using your fingers mix in the cheese so all the cheese is coated in flour.
• 5. In a separate bowl whisk together the beer, sour cream, tomato juice, eggs and worcestershire sauce until thoroughly combined.
• 6. Add the liquid mixture to the dry ingredients and mix with a spatula just till mixed. Do not over mix.
• 7. Divide the batter between the two greased loaf pans and press down with a spatula. Sprinkle the top with the cheese that was set aside earlier.
• 8. Bake for 50 -55 minutes or until done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.

BEER CHEESE BREAD BOWL

Steps:

• For the bread bowl: Preheat the oven to 375 degrees F.
• Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
• Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
• For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
• Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

SWISS BEER BREAD

Steps:

• Preheat oven to 375°. Divide cheese in half. Cut half into 1/4-in. cubes; shred remaining cheese. In a large bowl, combine next 5 ingredients. Stir beer into dry ingredients just until moistened. Fold in cubed and shredded cheese., Transfer to a greased 8x4-in. loaf pan. Drizzle with butter. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack.

CHEESY BEER BREAD

Steps:

• Heat oven to 375ºF.
• Mix first 4 ingredients in large bowl until blended. Stir in cheese. Add beer; stir just until dry ingredients are moistened. (Do not overmix. Batter will be lumpy.)
• Pour into 9x5-inch loaf pan sprayed with cooking spray; drizzle with butter.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.

CHEESE HERB BEER BREAD

Steps:

• Preheat oven to 375°F Grease and flour a 9x5-inch loaf pan.
• Mix together flour, cheeses, sugar, baking powder, baking soda, oregano, parsley, thyme and salt.
• In a small bowl, combine beer and oil.
• Make a well in center of flour mixture.
• Add beer all at once, tossing with fork until dry ingredients are just moistened.
• Spread batter in prepared pan; smooth top.
• Bake bread until golden and a toothpick inserted in center comes out clean, about 50-55 minutes.
• Transfer pan to wire rack to cool for 15 minutes.
• Note: Keep in mind darker beers, like ales and stouts, are more flavorful than light.

ITALIAN CHEESE BEER BREAD

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first seven ingredients; stir in cheese. Stir in beer just until moistened (batter will be thick)., Transfer to a greased 8x4-in. loaf pan; pour butter over top. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

CHEESE & BEER BREAD

Steps:

• Sift dry ingredients
• Beat Eggs and add beer.
• Add to dry ingredients with cheddar cheese until lightly blended
• Pour into greased loaf pan
• Bake for 45min at 190C
• Remove from tin and cool on a wire rack.

BEER BREAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf.
• Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean.

CHEESY BEER BATTER BREAD

Steps:

• Preheat oven to 375 degrees.
• Sift together all of the dry ingredients (flours through salt) into a large mixing bowl.
• Stir in the shredded cheese.
• Add the beer all at once, and stir batter until it just comes together.
• It will be lumpy.
• Do not overmix.
• Transfer to a lightly greased 9 x 5 x 3-inch loaf pan and brush top with melted butter.
• Bake for 35- 40 minutes, or until a skewer inserted in the center comes out clean.
• Turn out onto a rack, and allow to cool.