CHEESE BEER BREAD
Make and share this Cheese Beer Bread recipe from Food.com.
Provided by Rhonda O
Categories Quick Breads
Time 1h5m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 8
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.
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.
Nutrition Facts : Calories 267 kcal, Carbohydrate 34 g, Protein 11 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 425 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
CHEESE HERB BEER BREAD
I made this as part of a housewarming basket for friends and they loved it. (I used all cheddar cheese) It smells wonderful baking too.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 327.6, Fat 11.6, SaturatedFat 3.7, Cholesterol 13.6, Sodium 709.4, Carbohydrate 46, Fiber 1.6, Sugar 3.4, Protein 9.3
CHEDDAR-HERB BEER BREAD
Make and share this Cheddar-Herb Beer Bread recipe from Food.com.
Provided by Debbwl
Categories Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 9
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 herbs in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter, which will form into a ball, evenly in the prepared pan. Sprinkle with the sunflower seeds, if using. (I moistened the top with beaten egg and we didn't have sunflower seeds).
- Bake on the middle rack of the oven 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.
- Serve warm.
- Option - 1) Rosemary-Feta.
- 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese.
- Option - 2) Italian.
- 1 teaspoon each dried basil and oregano.
- 2 minced cloves of garlic, and 1/2 cup finely grated Parmesan.
- Here are some more tasty things that can be add:
- 1 Tablespoons chopped fresh rosemary.
- 2 Tablespoons chopped fresh oregano
- 2 Tablespoons chopped fresh.
- 2 minced garlic cloves.
- 1/4 cup chopped fresh chives,.
- 1/2 cup chopped scallions.
HERBED BEER CHEESE BREAD
This recipe was posted in reply to a beer bread "Recipe Request" on the message board. Herbed Beer Cheese Bread By Charlie Brown, Alaskan (Beer) Brewer. The aroma of fresh baked bread, combined with herbs, accompanied by beer....ah! Try this bread!
Provided by Dee514
Categories Quick Breads
Time 1h15m
Yield 1 9inch loaf, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Grease and flour a large (9-inch) loaf pan.
- In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt and sage.
- Stir in the Alaskan ESB and cheese until complete blended.
- Spread evenly in the prepared pan.
- Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, 50-55 minutes.
- Cool the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 100.1, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.6, Sodium 334.7, Carbohydrate 14.9, Fiber 0.5, Sugar 0.8, Protein 3.5
PROVENCAL CHEESE AND HERB BREAD
Recipe is from "Home Cooking" Magazine. Stuffed with flecks of Mediterranean herbs, pepper and shredded cheddar cheese, this hearty loaf needs only a simple salad or hot bowl of soup to make a satisfying supper.
Provided by Chabear01
Categories Yeast Breads
Time 2h35m
Yield 1 loaf, 1 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Sprinkle yeast over 1/4 cup of the warm water (105 degrees) in a glass measuring cup; stir in 1 teaspoon of sugar. Let stand for 10 minutes; mixture will be foamy.
- In a large bowl, stir together 3 1/4 cup flour, salt, rosemary, thyme, basil, oregano, sage, pepper and remaining 1 teaspoon sugar.
- Pour yeast mixture into flour mixture. Add remaining 1 cup warm water and the olive oil, stir to form a ball. Mix in 3/4 cup of the shredded cheddar cheese.
- Turn onto a well-floured surface. Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic.
- Grease large bowl with a little additional olive oil. Place dough in bowl and turn to coat. Cover with plastic wrap. Let rise in a warm place for 1 1/2 hours, until doubled in size. Punch dough down.
- Roll out dough into a 20 x 8-inch rectangle on a lightly floured surface. Roll up from a short side. Fold ends under loaf and place seam side down in a greased 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for an additional hour.
- Brush top of loaf with the egg wash. Sprinkle with the remaining 1/4 cup cheese. Bake for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to rack. Cool.
Nutrition Facts : Calories 2311, Fat 74.1, SaturatedFat 29.9, Cholesterol 330.1, Sodium 5442.7, Carbohydrate 325.4, Fiber 13.9, Sugar 10.5, Protein 79.5
CHEESE HERB BREAD
Make and share this Cheese Herb Bread recipe from Food.com.
Provided by LikeItLoveIt
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer.
- Select the Basic or White Bread cycle, and press Start.
HERB-BEER BREAD MIX
The beer flavor really comes through in this savory loaf. For an added gift, give the mix in a basket alongside the bottle of beer needed to prepare the recipe. -Redawna Kalynchuk, Sexsmith, Alberta
Provided by Taste of Home
Time 50m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. Transfer to a 1-qt. glass jar. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (about 3 cups)., To prepare bread: Transfer bread mix to a large bowl. Stir in beer just until moistened. Spoon into a greased 9x5-in. loaf pan. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Brush with butter.
Nutrition Facts : Calories 98 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 204mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
THREE CHEESE BEER BREAD
Gruyere, white cheddar, and Parmesan combine with beer to make an incredibly flavorful quick bread. Recipe comes courtesy of Brown Eyed Baker: http://www.browneyedbaker.com/2009/05/04/three-cheese-beer-bread/
Provided by Brown Eyed Baker
Categories Quick Breads
Time 55m
Yield 2 loaves
Number Of Ingredients 13
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.
ITALIAN CHEESE BEER BREAD
After trying a store-bought mix for cheesy beer bread, I realized I could create a better one from scratch. We serve slices appetizer-style with marinara sauce for dipping.-Kelly Maxwell, Plainfield, Illinois
Provided by Taste of Home
Time 50m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
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.
Nutrition Facts :
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