Best 6 Three Cheese Beer Bread Recipes

GARLIC CHEDDAR BEER BREAD

Steps:

• Preheat oven to 350°F and lightly spray the sides of a 9x5" loaf pan. Set aside.
• To a mixing bowl, add flour, sugar, baking powder, salt, and garlic powder and stir to combine. Stir in the shredded cheese. Make a little well in the center of the dry ingredients.
• Pour in the beer and stir until no flour streaks remain.
• Add half of the melted butter to the bottom of prepared loaf pan and tilt the pan around so the butter coats the bottom of the pan. Transfer batter to pan, spreading it out into an even layer.
• Pour remaining half of the melted butter over the top of the batter, brushing it around so it evenly coats the top.
• Bake for 45-50 minutes, until golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Whisk together garlic butter topping ingredients (melted butter, parsley and garlic powder) and brush over the top of the loaf when it comes out of the oven.
• Let bread cool in the pan for 5-7 minutes, brush again with any leftover garlic butter topping, then turn out carefully onto a wire rack to finish cooling.

MOM'S BEER-BATTERED CHEESE BREAD

Steps:

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9x5-inch loaf pan.
• 2. Combine shredded and cubed cheese, flour, sugar, baking powder, salt and pepper in large bowl. Stir in beer and mix until well combined. Pour into loaf pan, spreading batter to corners. Drizzle melted butter evenly over top of batter.
• 3. Bake until deep golden brown and toothpick inserted into center of loaf comes out clean, 45 to 50 minutes. Cool bread in pan for 5 minutes, then turn out onto rack. Cool completely and slice as desired. (Although this bread can be kept in an airtight container at room temperature for up to 3 days, after the second day the bread is best toasted.)
• 4. Beer-Batter Bread with Smoked Gouda and Bacon: substitute 8 ounces smoked Gouda for Gruyere. Stir 8 slices bacon, cooked until crisp and crumbled, into bowl with cheese.
• 5. Beer-Battered Bread with Cheddar and Jalapeno: substitute 8 ounces extra-sharp cheddar for Gruyere. Stir 2 seeded and minced jalapeno chilies into bowl with cheese.

CHEESY BEER BREAD

Steps:

• Heat oven to 375ºF.
• Mix first 4 ingredients in large bowl until blended. Stir in cheese. Add beer; stir just until dry ingredients are moistened. (Do not overmix. Batter will be lumpy.)
• Pour into 9x5-inch loaf pan sprayed with cooking spray; drizzle with butter.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.

THREE CHEESE BEER BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.
• 2. Grate all of the cheese.
• 3. In a large bowl whisk together the flour, baking powder, salt, dried mustard and Italian herbs.
• 4. Remove a 1/ 2 cup of the white cheddar and 1/2 cup of the Gruyere cheese and a 1/4 cup of the Parmesan and set aside for the topping of the bread. Add the rest of the cheeses to the flour mixture. Using your fingers mix in the cheese so all the cheese is coated in flour.
• 5. In a separate bowl whisk together the beer, sour cream, tomato juice, eggs and worcestershire sauce until thoroughly combined.
• 6. Add the liquid mixture to the dry ingredients and mix with a spatula just till mixed. Do not over mix.
• 7. Divide the batter between the two greased loaf pans and press down with a spatula. Sprinkle the top with the cheese that was set aside earlier.
• 8. Bake for 50 -55 minutes or until done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.

CHEESE BEER BREAD

Steps:

• Preheat oven to 375.
• Grease and flour 9 inch loaf pan.
• Mix all dry ingredients, stir in beer and cheese until well blended.
• Spread evenly in pan.
• Bake 50 to 55 minutes.
• Cool 10 minutes.

CHEESY BEER BREAD

Steps:

• Heat the oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• In a large bowl, whisk the flour, brown sugar, baking powder, salt and pepper to combine. Add the cubed butter and use your hands or a pastry cutter to work the butter into the flour until you have fine crumbs.
• Add the beer and mix until thoroughly combined. Fold in the shredded cheese. Transfer the batter into the prepared loaf pan and spread into an even layer.
• Brush about 1/3 of the melted butter over the surface of the loaf and transfer to the oven. Bake for 20 minutes, brush with more butter, then return to the oven for another 20 minutes. Brush with the remaining butter, and return to the oven until a toothpick inserted into the center comes out clean, another 20 to 30 minutes. (The internal temperature should read at least 200 degrees on a thermometer.)
• Cool the bread in the pan for 10 minutes, then run a small offset spatula around the edges and unmold. Cool at least 15 minutes before slicing and serving.