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READY IN ABOUT 1¼ hrs

Beer Bread II

Read Reviews (63)

"Wonderful no-yeast bread. Excellent with bar-b-ques!" — Judi Teasdale

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Original recipe makes 1 - 9x5 inch loaf Change Servings

3 cups self-rising flour
2 tablespoons white sugar
1 (12 fluid ounce) can or bottle beer

1/2 cup shredded Cheddar cheese
1/4 cup canned green chile peppers, chopped
6 tablespoons butter, melted

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf.
Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean.

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PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

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I love beer bread and make it all the time. However this is the first time I have added the cheese and chilies. They were great and added a little extra kick. Next time I think I will add a little extra cheese though. I didn't think there was enough. Oh, and a warning - The type of beer you use really makes a difference. I have used a lot of types. Corona does not work well. This is what I used this time and it really had no flavor. Hard cider is my favorite, it gives your bread a slight fruity taste.

—Navy_Mommy

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Most Helpful Critical Review

Jan 25, 2011

The bread has a nice, moist texture, and I liked the flavor of the green chilies. However, the chilies didn't contribute much flavor, and I even doubled them. The cheese's flavor was also indiscernible. The bread was quite bland and actually didn't taste much like beer; it could've used at least 1/2 tsp. salt in the batter. But the biggest problem I had was that I ignored my instinct to use only 3 tbsp. butter; I used the full 6 tbsp., and sure enough, half of the butter overflowed out of the pan and ended up on the bottom of my oven. What remained of the butter seeped through the top, side, and bottom crusts to form an oily ring around the outside of the bread. Probably won't be making this again, at least not without significant tweaking.

—campagnes

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73 Ratings

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Nov 05, 2006

I am eating my first beer bread as I am writing this review and I will say it is wonderful. I tasted the Tastefully Simple recipe for the first time yesterday which was just plain, but very good, and so delighted when I found the recipe here. I am fond of cheese and had several varieties at home already so I used a cup of a combination of grated fresh mozzarella, asiago, and parmesan. I added chopped green olives and pimentos and used Kirin beer. It turned out so tasty it did not really need dip even, which is what I was making it for. TS onion onion) I used the recommended size loaf pan and had butter overflow (I only used 3T)so do use a cookie sheet underneath to keep it from sizzling on the bottom of your oven. The hard crispy top was so good, I will use a reviewer's tip next time to bake in a 13x9 pan to get more crunchy topping! I am sure this would be great with other variations. Thanks for the recipe!!!

—whiteorchidbloom

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May 02, 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.

—Sarah Jo

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Nov 30, 2004

I had never made "beer" bread before. This was very, very good. I used Miller Lite beer, extra sharp Cheddar cheese, and reduced the grease fix on the top to 2 Tbs. of unsalted butter and 2 Tbs. "ICBINB". Next time I would add more chile pepper, as they got lost. My only problem was that I only had an 8-1/2 by 4-1/2 inch glass loaf dish, and the fat fix on top of the bread rolled off onto the oven floor. Next time I would decrease the amount of batter by about 25% so that that won't happen again!!! YUMMY.

—COOKER476

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Jan 28, 2003

You can cut down on the amount of butter you pour over the top. It was a little greasy on the bottom, but the taste was great!

—DENNIFER

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May 08, 2007

I thought this was an excellent recipe. I made it last night for my girlfriend and she loved it. I left out the cheddar and chillies as I did not have them...instead, I added about a teaspoon of Oregano, a teaspoon of Basil and sprinkled some garlic powder in the dough. TWO THUMBS UP

—Willymich Tronichols.

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Oct 28, 2003

excellent and easy...very good for dips.

—MTESKE80

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Nutrition

Calories
202 kcal
10%

Carbohydrates
26.5 g
9%

Cholesterol
20 mg
7%

Fat
7.6 g
12%

Fiber
0.9 g
4%

Protein
4.5 g
9%

Sodium
501 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beer Bread II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 202
Calories from Fat: 69

% Daily Value *
Total Fat 7.6g 12 %
Saturated Fat 4.7g 23 %
Cholesterol 20mg 7 %
Sodium 501mg 20 %
Potassium 58mg 2 %
Total Carbohydrates 26.5g 9 %
Dietary Fiber 0.9g 4 %
Protein 4.5g 9 %
Sugars 2.3g
Vitamin A 5 %
Vitamin C 3 %
Calcium 18 %
Iron 15 %
Thiamin 21 %
Niacin 22 %
Vitamin B6 2 %
Magnesium 3 %
Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.