Reviewed: Nov. 2, 2009

No bread machine but I do have a Kitchen Aid mixer. I followed the directions the best I could, warming the beer just enough to proof the yeast with the sugar in the mixer bowl for ten minutes. I added the rest of the wet ingredients, then all the dry. After the dry, I added the shredded cheese. I used Tillamook sharp white. It took another....cup and a half of flour to get the dough less pissy and to get it to grab on the hook and knead. That will happen with most homemade bread that adds cheese. This was a slow riser, for both risings it was about 4 hours, maybe more. I baked this at 350* for just under a half hour. This is a good bread, very crusty and flavorful. I just don't know if it's one of my favorites. If I do this again, I might follow the cooking method of a regular beer bread and forgo the yeast for self-rising flour. Less work and pretty much the same outcome.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 22, 2009

Nice recipe. I made two loaves last night and followed the recipe except I left out the cayenne pepper (Glad I did as for me the 1 tsp of black pepper was enough for my taste buds), and marjoram (per other reviewers) and put in about 1/2 tsp. of Italian seasoning. I used butter rather than margarine and 2% milk. I forgot to split the top of the loaves and also forgot to baste the top with butter when they came out of the oven. (Hey, cut me some slack... I'm an old fart!) The dough rose beautifully on the first rise. but didn't really rise a whole lot in the pans. I started the bake at 400* and dropped it back to 350* after putting the bread on the stone. What a smell in the house! I pulled the loaves out when the crust looked nice and brown and internal temperature was right at 208*-210*. This bread has a wonderful flavor and I had it toasted, buttered, and topped with poached eggs for breakfast this morning. I'm in seventh heaven now! Next time I'll try making Eggs Benedict with this bread. That will have to be very yummy too!

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Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

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Reviewed: Oct. 14, 2009

Followed directions to the letter. The only change I made was added dehydrated jalapeno peppers. Excellent. Will make again.

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IZECREEMER

Cooking Level: Expert

Living In: Corning, New York, USA

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Reviewed: Jul. 31, 2009

My bread cooked in about a half hour under the suggested time, definitely watch it under the one hour, I used shredded cheese and lactaid milk and it still turned out great!

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Jordyn

Cooking Level: Expert

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Reviewed: Jul. 6, 2009

This was so wonderful! I used Shiner Bock, shredded cheddar, and 1% milk and it couldn't have come out better. :) I did turn the heat down to 325 because I was using darker loaf pans. They only needed 45 minutes, no the hour it called for - keep an eye on them! I will definitely make this one again soon!!!

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CLR

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Reviewed: May 27, 2009

I halved this then was a little too enthusiastic with the amout of beer (I just kept pouring and unfortunately poured more than I needed), so I had to add more flour to address that, but that was all my issue. I like this bread, but I shouldn't have added the cayenne or added only a tiny bit. I did add less than called for, but it was still too much for me. It isn't that spicy, but I can definitely taste the heat and nothing else, which is why I'm not a big fan of spicy foods. I like to be able to taste the other flavors. Otherwise, this bread was great. I didn't have any issues with shredded cheese clumping--I just dumped the amount of shredded cheese called for in the machine and let it go. I'm lazy like that, and I didn't really care if it clumped--but I've never had problems with that anyway. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Mar. 13, 2009

love this bread... goes great with a fat juicy steak!!!

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FUNNYFARM319

Cooking Level: Expert

Home Town: Cedar Hill, Texas, USA

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Reviewed: Mar. 10, 2009

This was awesome, it was so light and the seasonings were perfect. I must admit I didn't have onion powder so I added chopped dehydrated onion flakes. My son came over just in time for the finished product and left with a loaf!

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gail

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Reviewed: Feb. 18, 2009

Fair flavor, but at least for me, this recipe didn't work. I tried it twice - the first time as presented. The dough didn't rise especially well and fell dramatically in baking. The second time, I added a 1/4 cup of gluten powder and an additional tsp of yeast. It did rise better and did not fall so badly, but fall it did. For our palates, the flavor is not sufficiently exciting to justify further experimentation.

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Carnivore

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

There was way too much seasoning for a cheddar bread. The cheese (and I used sharp) was lost in the overpowering cayenne (which didn't go with basil well, in my opinion). We ate some with baked potato soup but neither of us liked it. Will not make again.

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BOILERMISH

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

Living In: Oxford, Michigan, USA

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Reviewed: Jan. 14, 2009

I made this recipe over the Holidays. My husband is still talking about it. It does make two loaves so I froze one and I'm planning to use it on the weekend with some nice thick soup. The only change I made was I shoved some hunks of old chedddar down into the dough 30 minutes before I put them in the oven. These hunks got all gooey...very decadent. Una keep these recipes comin'.

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MummiesYummies

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Reviewed: Dec. 15, 2008

Really, really good. My boyfriend devoured this at dinner. My cheese was not dissolved but in little chunks throughout dough. I also added chunks of garlic. Turned out very yummy.

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Rhona

Cooking Level: Intermediate

Home Town: Milwaukie, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Dec. 6, 2008

MY family went nuts over the recipe!

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Blondi

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Reviewed: Nov. 9, 2008

I used Saranac "Black Forest" black beer, bread flour, butter, & regular (not light) shredded cheddar. Added shredded cheddar carefully...did not clump. At the end of dough cycle, the dough was so sticky that I had "club hands" trying to divide & shape it. Had to add about 1/2c. more flour (all-purpose) to work with dough. Made 2 lofty, gorgeous loaves that smelled delicious while baking. Texture and flavor were very good. My husband nearly polished off the first loaf. Second loaf is in freezer for a church potluck next week. Good recipe and one I will be making frequently.

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Pattycake

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Reviewed: Jul. 12, 2008

Fantastic! I too used 3 cups of regular flour and baking powder/salt/sugar as suggested below. Perfect hearty bread, almost cakey. I had planned to make sandwiches with it, but the bread itself is so flavorful (depending on what you add) and dense that it really can stand alone. A bit of cream cheese on a basil loaf is yummy. Can't wait to try all sorts of sweet & savory ideas...

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eaterazzi

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Reviewed: Jun. 20, 2008

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

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KissThisFem

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Reviewed: Jan. 22, 2008

Great bread. I added the cheese by hand then let the loaves rise in the pans. Baking for 1 hour at 350*F was too long, maybe 50 minutes next time.

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schmerna

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2008

I love this bread! I made it with extra sharp cheddar cheese and it was fantastic! It was a little soft, so I cut it in slices and toasted them in the oven. They were heavenly. We had it with beef stew. Great for a winter night!

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AOSWALT

Cooking Level: Expert

Home Town: Craig, Missouri, USA

Living In: Burr, Nebraska, USA

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Reviewed: Dec. 30, 2007

I will use half the amount of the cayenne pepper next time I make this recipe. Also, instead of basil and marjoram, I substituted 1 teaspoon on Italian seasoning which contains each of those herbs, but a few others as well, and adds more flavor! I also used the whole fat sharp cheddar to add more body. My bread only needed to be baked for 45 mins instead of the entire 1 hour! Works well with just a stand alone Kitchen Aid mixer and the oven...you don't need a bread machine!

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Emily

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Kent, Ohio, USA

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Reviewed: Nov. 2, 2007

This is an unusual but but very tasty bread. I used parmasan cheese instead of chedder & fresh herbs (rosemary, basil & parsley). The crust was lovely & crunchy & the middle soft. I cooked this in my breadmaker however the top 2cms of the loaf kind of sunk in the middle. It meant that side of the bread wasn't able to be sliced but it didn't effect the overall quality or taste.

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