Cheddar and Beer Bread Loaf Recipe
This cheesy Cheddar and Beer Bread Loaf is not only incredibly tasty (with an added tang!), but it’s simple to make too! There’s no need to go out and purchase a bread mixer – all you need is a large bowl, spoon and a bread loaf pan, honestly!
The perfect foodie dish for cheese and beer lovers (hands up if that’s you!), the loaf can be prepped in 10 minutes and cooked in 50, meaning you’ll be tucking into tastebud tingling sandwiches in no time!
Creates a 8 1/2 x 4 1/2 inch loaf for a bread-loving family.
- Preparation and Cooking Time: 10 mins (Prep) 50 mins (Cooking)
- Skill Level: Easy
- Serves: 4
- 85g (3oz) of Westminster Sharp Cheddar cut into small cubes
- 330ml 12 oz) of stout beer (or your favorite tipple!)
- 3 tablespoons of melted and cooled unsalted butter
- 3 cups of self-raising flour
- 2 thinly sliced large onions
- 2 teaspoons of granulated sugar
- A small pinch of salt and freshly ground pepper
- Prep the oven by heating it to 375ºF, then very lightly grease a loaf pan which measures 8 1/2 x 4 1/2 inches - so that it’s ready for the bread batter.
- Place the loaf pan on two baking sheets stacked on top of each other - this helps the bread bake evenly and keep it from over-browning!
- Hide away roughly 10 cubes of cheese and a little handful of onion - we will need this later…
- Roll your sleeves up, it’s time to make the bread batter! Mix the self-raising flour, our delicious Westminster Sharp Cheddar, sliced onion, two teaspoons of sugar and a pinch of salt and ground pepper in a large bowl until the mixture is blended well.
- Make a hole in the middle of the bread batter, grab your favorite beer and pour it in, stirring with a spoon until smooth, then stir in two-thirds of the unsalted butter.
- Nearly there! Lovingly spoon the bread batter into the loaf pan and smooth the top over. Scatter with the leftover cheddar and onion from earlier and drizzle with the remaining butter.
- Now it’s time to get baking (get ready for the incredible aromas!). Place the loaf pan in the oven and bake for roughly 45 - 50 minutes. Once removed from the oven, cool the loaf in the pan for around five minutes and then transfer to a cooling rack until it’s ready to serve.
Top tip! To make sure it lasts longer, store the loaf in an airtight container at room temperature or in the fridge