Beer Bread II

I added more cheese as others suggested. I added diced onion, sliced green olives, and chunks of cheddar jack in addition to one cup of grated cheese. The bread handled all of these ingredients very well. I would bake this in an 8 x 8 pan vs a loaf pan. My loaf got nicely browned and tested done, but I thought it was too moist and the baking powder taste was a bit much. I’d prefer it with less moisture inside and the 8 x 8 pan would allow more crust area. The crust was very tasty–the best part of this bread imo.

My family really liked this. The texture was nice, and it baked up really well. I did add 1 cup of cheddar cheese, and 1/4 cup of sugar. I didn’t add the chilies, and used only 4 tablespoons of melted butter. I will be making this again. It was a nice accompaniment to chili.

The bread just popped in the oven and I’m so excited! I used an oatmeal lager because that’s all I had. I also didn’t have green chiles so I used 1/4 c leftover green Chile enchilada sauce. I’m making potato soup to go with it. One of those cozy soup and bread days! Looking forward to trying this bread thanks for the recipe!

What an easy recipe. I added cheddar cheese and garlic. Hubby really enjoyed it. Will definitely make it again.

It was ok but the chilies and cheese with the beer hops was just a weird flavor.

This is my favorite bread. Especially for chili and soup meals! I too add additional cheese. Today I am making it using a muffin pan and sending with my husband who is off to deer camp! I also use small loaf pans and give as gifts.

I used 1/2 cup of shredded cheddar cheese & 1/2 cup of shredded parmigiano reggiano aged cheese. I didn’t have self-rising flour, so I used 1 cup: 11/2 tsp baking powder. I used pale ale & followed the rest of the ingredients & it turned out yummy! Also this is the first time I baked a beer bread.

Made it four times using different “additions.” Black olives and basil twice, cheese and chili peppers once and, right now, making it with jalapenos and Monteray Jack. My only issue is to see it a little less moist without over-cooking.

Just made this bread with a few minor modifications and I love it!! I used sprouted whole wheat flour because that’s all I have and added the appropriate amounts of baking powder and salt to make it self-rising. I used olive oil instead of melted butter and it came out with a lovely crispy crust. I cut the sugar to only 1 teaspoon because I don’t care for savory breads that are even a little sweet and it didn’t affect the outcome negatively at all. Finally, being vegan, I used Daiya vegan shredded cheese instead of cow milk cheese. I did it all in the food processor because I was too lazy to mix it by hand, so the cheese and green chiles were kind of pureed into the batter and not as chunky as it might have been intended, but the bread still has an amazingly buttery, cheesy, savoriness, and the scent of the chiles wafting off of it as it came out of the oven was HEAVENLY!

This is a perfect forgiving recipe for beginners wanting a little variation on basic bread. Like craft beer?… Try it. Hotter? …jalapeños. Fancy cheeses? Subisutute it! Make chicken noodle soup for a wonderful meal.

I personally did not care for this. I used Killian’s Irish Red for the beer, and sharp cheddar. The flavor was good, but it was very dense and didn’t seem to rise at all to me. Also, the butter overflowed and started a fire in my oven. I don’t think I’ll make this again.

I’m having a hard time rating this one. It was very dense, which I didn’t like but it sliced well because of it, which I did like. The amount of sugar didn’t play well with the cheese and green chiles either. Not a re-do for me but that’s not to say it won’t appeal to others. Thanks for sharing, though.

Yes, I made changes, but only because I didn’t have all the ingredients on hand the first time I made it. I did not add any flavoring in with the dough. No green chilies or shredded cheese. Instead I made it plain. And it was awesome that way. I also added some milk to the dough bc it did not seem moist enough after adding one can of beer. I used only 3 Tbs of butter for the wash and it was plenty and delicious. The first time I made this bread I ate it with honey or just plain butter or margarine. It was so good that it didn’t seem to need anything else. The second time I made a green chili cream cheese dip with it. This bread and dip will be my new contribution to football pot luck meals. Will make it again and again.

We make this recipe literally every day. We substituted jalapeno for the green chilis, increased the cheddar cheese to 1c. and add a teaspoon each of garlic powder and onion powder. We have made it in loaves, mini loaves and drop biscuits and they all come out fabulous. People rave about it. And it’s so easy, my BF knows the recipe by heart.

I made my own self rising flour and I increased the cheddar cheese to a full cup. I made no other changes. This turned out fantastically. I have to admit that I was worried about the bread turning out badly because it seemed to be floating in butter but as it was baking, it soaked up the butter and made this wonderful crust. It’s VERY good. Not something I’d make every day but a wonderful occasional decadent treat.

I got this recipe years ago from a good friend, but I couldn’t find it. Thank goodness I have Allrecipes to help me out! We love ths bread,

I’ve made many beer breads over the past several years, but I don’t recall making one with cheese in it, so I thought I’d give this a try. I made my own self-rising flour (to a one cup measure, add 1 1/2 t. baking powder and 1/2 t. salt; then fill with flour and level off = 1 cup self-rising flour). I didn’t have the green chile peppers on hand so I had to leave them out. And I cut the butter down to 4 T., which was plenty. My loaf was beautifully golden and tested done in 55 minutes. This was very good, and I would make it again, but I think it definitely needs more cheese. I think I will try doubling it next time.

This is delicious! And it’s honestly one of the easiest things I’ve ever made. Almost dangerously easy, I could have a fresh delicious loaf of bread every single day with no effort! The hardest part was cutting up cheese (I used little cubes instead of shredded). I made my own self-rising flour, with three cups of all-purpose flour, 4 1/2 tsp of baking powder and 1 1/2 tsp of salt. For the beer I used a bottle of Moosehead lager and it was great. Very pleasant taste with just a hint of “beery-ness” here and there. I was too lazy to melt the butter to brush on top, so I just sprayed the top of the bread with butter-flavoured Pam, though if I were to use butter, I would use way less than 6 tbsp. I skipped the chiles because I just didn’t want them. I will for sure make this again (maybe tonight….)

This was really good. I used Splenda and Heineken. Unlike another reviewer, I couldn’t even taste the beer in mine. I used 1 cup of cheese and a 4 ounce can of green chiles. To avoid a buttery mess on the bottom of my oven I brushed the top of the loaf with 3 tablespoons of melted butter halfway through baking. This went great with Spicy Chicken Soup.

Use your biggest bread pan! I used a medium one and the butter flowed over onto the bottom of the oven and will cause a lot of smoke! Bread was great! Added garlic powder to make it go with an italian dish.

It’s a little on the salty side. But that might be the beer that I use. I also use jalapenos instead of green chiles. Overall a really good quick bread that’s easy to memorize so it’s easy to write down copies when friends ask, (and they will).