Cheese Beer Bread

“Delicious!Loved this beer bread – very moist, and perfect with a steaming bowl of chicken stew on a snowy, icy Sunday.Used dried sage and muenster cheese along with a dark, smoky beer, and the flavor combination was excellent.A word of advice, though; I only had coarse kosher salt, and next time would definitely use regular table salt.This bread in my oven only took 50 minutes to cook, and the smell was just lovely.Thanks for a great recipe, RhondaO!”

“Great recipe!This tastes a lot like the boxed beer bread mixes that cost over $5 each.This is so much less expensive and very good too!”

“Wow! This so easy and good.I have been trying different recipes for beer bread and this is definitly the best!My search is over.I didn’t have the cheese and sage, so I made it plain.It was great and I can’t wait to try it the original way.Thank you! Terri”

“I made this recipe with a lager andsharp cheddar.It was pretty good.I cut down on the baking soda to 1 tsp. but it still had a baking soda taste.After making another beer bread recipe, I bet you could leave it out entirely.I would also suggest sifting all dry ingredients before adding beer and cheese.I used italian seasoning instead of sage and it was excellent.The beer flavor was mild and most of my family loved it with a smear of margarine.”

“This was OK…i didn’t have the sage, but, other than that I followed the recipe exactly, and it was just lacking flavor, maybe it just needed spices”

“I was looking for a way to use up 1/2 a roll ofbreakfast sausage I had laying around, so I cooked it up (crumbled) and threw it on in. My boyfriend loves it but says he would use a sharper cheddar next time, and maybe more cheese. Good texture, though and it smells heavenly. I think next time I would also drizzle melted butter on top before baking as I do with the other beer breads I make”

“This is a keeper! I used Cheddar and Monterey jack blend.I also mixed a spinach herb seasoning with melted butter and poured on before I baked it.Delicious!”

“It was good. I used Henry’s Private Reserve and sharp cheddar. (That’s what I had in the fridge.) I think I might try differnt combinations of beer and cheese. The crust was a bit hard. Other wise it was good, definately worth trying.”

“This was a big hit in my house.I used ale instead of beer.I found it had a strong baking powder taste but everyone else thought it was amazing.I’ll be making it again!Maybe I’ll try the whole wheat & white flour combo.”

“I used 1 cup of wheat flour and 1 1/2 cups of white flour.I didn’t put any dried sage in the recipe because I was afraid my children wouldn’t eat it.The bread is wonderful!We all loved it.It rose beautifully and had a nice crunchy outside with a moist, yummy inside.Thanks Rhonda O!”

“So I decided to make this bread to go with some chowder, but I was out of beer…so I used about 16 oz of milk and instead of white sugar I used brown sugar-it turned out great! Next time I will definetly use beer, but I absolutely loved this. It came out kind of rustic, with a nice thick crust and soft on the inside. Thank you for posting!”

“Great bread!Very quick & easy to put together.Nice texture and taste.”

“Beer bread can’t be beat for flavor and ease and the sage and cheese in this recipe add a wonderful flavor. Fast to throw together for dinner and excellent served hot with butter. Thanks, Rhonda, I’ll be making this one again!”

“Wow, this was tasty and easy to make.I really liked the combination of the cheese and sage together.I used sucanat (organic sweetner) instead of sugar and it worked well other than that I didn’t change a thing.Great recipe, thanks Rhonda!”

“Easy to throw together and so tasty.I used the last little bit of cheddar I had (maybe about 1/4 cup) and the rest mozzarella, which worked out well.I think the sage is the really special thing about this recipe, the flavor goes so well with the beer and cheese.I wasn’t sure whether to use the powdered sage or just dried, so I used a little of both.I used an organic Wolaver’s oatmeal stout, which is very dark and tasty and was wonderful in this bread. Tender and moist on the inside with a crusty exterior.I do wonder if the baking soda/powder could be knocked down a bit, as I think you could taste them a bit and the quantity is so large… I also want to mention that I used whole wheat pastry flour instead of the white, which also worked great.Thanks for a lovely beer bread- I have to agree with Sherri35: this is better than the boxed mixes and much cheaper and versitile!Delicious hot, but I found it a little too tender to slice… so, I recommend letting it sit til the next day and toast and enjoy with some butter!Yum!”

“I made this night before last. My family did not like it. Maybe I did something wrong.The bread tasted very bitter, with no cheese flavor at all. I used sharp cheddar cheese, and followed the recipe exactly. It is very easy to make. Maybe I will try again with more cheese, and non alcohol beer?”

“Just finished baking this in the oven. The smell was so incredible that I couldn’t wait 10 minutes before trying it out and immediately leaving a review. The sage and cheese is what puts this above other beer bread recipes I have tried. I used a mexican blend of shredded cheese, because that was all I had on hand. I think I would prefer an extra sharp cheddar and will definately try it next time. “