"A tender beer bread with a rich cheesy taste reminiscent of cheese nips. Excellent plain, in sandwiches, or toasted." — ZZOAOZZ
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1 (12 fluid ounce) can or bottle
ground black pepper
ground cayenne pepper
reduced-fat extra-sharp Cheddar cheese
My husband and I ate the whole loaf before dinner was served. I halved the recipe for the bread machine and substituted: Butter for margarine, regular sharp cheddar-instead of low fat, half-and half instead of milk. We think the real ingredients rather than processed diet versions make for better flavor.
I didn't use a bread machine and here is what I found. The milk curdled when added to the beer. I warmed the beer, butter and milk then added the sugar and yeast and let it set for 10 min. Then stirred in the flour and spices. I got a great rise and had no troubles. I rated it only a 3 because the flavor seemed lacking. The cheese was there but everything else just seems lost. I will try an increase in the next batch, but theer will be a next batch.
This was the best batch of bread I have made in my bread machine in a long time! It turned out tender and light, not coarse and dry at all. I didn't have any cayenne pepper on hand, so I used 1/4 tsp. chili powder and 1/8 tsp paprika, the flavor was really good. I used shredded cheddar cheese and added it slowly into the mixing cycle, making sure it didn't clump and it turned out fine. I should have halved the recipe for my bread machine, it was too much for my 2 lb capacity bread machine. I used this recipe to make hoagie-sized loaves, it made for a very tasty hoagie.
Update 5/27/07: I made this over a month ago, and today I pulled a loaf out of the freezer. Thawed & reheated, it is just as flavorful and tender/chewy as it was the day I made it. Awesome bread! ***Original review 4/17/07: This bread is delicious. I made it manually, and I adjusted the ingredients by adding dill seed & dill weed and smoked sweet paprika; I did not add cayenne, marjoram, or basil. I used butter instead of margarine, and I chose an Amber Bock dark lager. The texture was slightly chewy, and the bread was fragrant with the cheese and beer aroma--made the kitchen smell wonderful.
This was just stunning. As mentioned by another reviewer, I used butter and creme instead of the lighter ingredients. And, I cubed the cheese into 1/2 squares and used a microbrew lager. The bread was amazing straight out of the machine - and even better the following day. I'll be making this recipe a lot.
Great flavor! I did mix all the dry ingredients before putting them into the bread maker--I don't think it makes much difference. If you don't care for cayenne pepper you may want to reduce the amount you put in.
Yum, yum, yum! Really great bread. We used a home brewed beer (a very dark stout) it turned out so well! perfectly spicy. I didn't use a bread machine and I added about 2/3 the amount of cheese suggested but it probably would have been good with more too. I'm not going to hesitate to say this is the best bread I've ever made. It's the first time I've made something from this site that I liked enough to rate. 5 stars!
Delicious. I put it in my bread machine, prepared soup in my slow cooker and went to work. A delicious hot dinner with cheezy homemade bread was such a treat!
I have made it once again only this time I used some herbs in it and a combination of extra sharp cheddar and Parmesean. Fantastic
* Percent Daily Values are based on a 2,000 calorie diet.
Una's Cheddar Beer Bread (bread machine dough cycle)
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 26
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