Reviewed: May 2, 2012

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.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 16, 2012

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,

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Reviewer:

Pauline

Reviewed: Jan. 30, 2012

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....)

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Reviewer:

Alex

Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jan. 28, 2012

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.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Dec. 15, 2011

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.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 30, 2011

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.

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Reviewer:

dstoddard

Reviewed: Jul. 19, 2011

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).

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Reviewer:

nikea lampley

Cooking Level: Expert

Living In: Bremerton, Washington, USA

Reviewed: Apr. 27, 2011

Just finished making this beer bread and found it to be delightful! It rose wonderfully and I love the flavor that the green chilies add to it. Will definitely be making again.

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Reviewer:

Miss Charlie Rae

Cooking Level: Intermediate

Reviewed: Apr. 6, 2011

I omitted the chilies and cheese. I made 8 muffins and put the rest of the batter into a loaf. It only took about 30 minutes to bake this way. I used Trouble Brewing Amber Ale. I thought the butter was excessive, but I used it all anyways. I used a brush to slather it over the muffins and the loaf and I did it in 2 batches to allow optimal butter absorption. =] By doing it this way, I avoided a grease puddle under my bread. The muffins did not bake to look like a muffin, they just look like little rocks, but inside are soft. I would recommend using foil muffin wrappers if you choose to make muffins. I used paper and they got just a little stuck to the bottom of the bread!

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