Three Cheese Beer Bread
35 comments » 
As soon as I saw this bread, I was completely and hopelessly in love. There was no turning back. I couldn’t get it out of my head and plotted the soonest possible moment I could get it into the oven. For as much as I love cheese it’s almost inconceivable that I have never made a quick cheese bread, but lookout, I’m hooked. This bread is fabulously moist, as cheesy as it looks, and has the perfect hint of herbs speckled throughout.
I totally forgot that I had specifically listed “Herbed Cheese and Beer Bread” on my Top 100 list until after I had already made this bread. Bonus that I get to cross something else off of the list!
Although a quick bread, this takes a little bit of time to assemble, especially if you’re grating all of the cheese by hand, but it’s absolutely worth it. You’ll notice a number of “interesting” ingredients listed here and at first I thought tomato juice and Worcestershire sauce were slightly odd for a bread, but the combination creates a deep and complex flavor, allowing all of the intense cheese flavors to shine through. You’ll be happy that this recipe makes two loaves, because one will be gone in the blink of an eye.
Leftover beer? Try this Cheddar Ale Spread. Perfect for any get together – cookouts, watching the big game, game nights, you name it!
Three Cheese and Beer Quick Bread
Yield: Two (9x5-inch) loaves
Prep Time: 20 minutes
Cook Time: 50 to 55 minutes
Total Time: 1 hour 15 minutes
Ingredients:
6½ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons dry mustard
1 tablespoon dried Italian herbs
1½ cups sour cream
2 cups beer, at room temperature
½ cup tomato juice
1 tablespoon Worcestershire sauce
2 eggs, beaten
2 cups (6 oz) Gruyere cheese
1 cup (3 oz) Parmesan cheese
2 cups (6 oz) white cheddar cheeseDirections:
1. Preheat oven to 350 degrees F. Grease two 9x5-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.
(Adapted from The Knead for Bread)
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Oooh, this makes me miss cheese sooooo much.
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three of my favorite foods in one!
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oh me, oh my! that bread looks soooo good!
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Looks AMAZING! I MUST try this.
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nom nom nom… looks pretty darn good. I’m thinkin’ dunked in chili would be even better!
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Bread,Cheese, and beer coming together!? This is most excellent.
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This bread looks so delicious!!
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Looks amazing – I’m drooling! Cheese and beer – yum, yum, yum!
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WOW! This bread sounds fantastic. I can’t wait to try it out. Cheese, beer, bread? What a perfect combo! And I love the “odd” ingredient list. Depth of flavor is great by me
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Mmm…that looks delicious. If only there were smell-o-vision, I’d be in heaven! I’ll have to try it!
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Oh my goodness delicious cheesy chesse bread!! Droool…
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I think I just drooled on my computer. This really looks amazing! I will be trying it in the next couple of days, without a doubt!
http://www.cookincanuck.com
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Mmm – cheese baked in? Sounds like a bread I’d love!
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OOO!!! Have to try this one. Wowza!
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WOW! I must make this. It looks amazing.
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This looks so good! It’s not part of the BBA Challenge, but I might have to bake it anyway.
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What type of beer should I use?
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Hi Rachel — you can really use any type of beer you have on hand. I used canned Coors Light because it was already in the house. Any type of ale or beer should work just fine.
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This would last approximately 3 minutes…only 3!
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I just made this and it is amazing! I used Mrs. Dash tomato basil mix because I didn’t have any Italian mix and it worked perfectly.
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Hi Sara, Thanks for stopping back and letting me know you enjoyed this, so glad to hear! I’ll have to remember that tomato basil mix!
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I just made this and it turned out great!!! Wonderful recipe, I’ll be making it again!
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Can’t wait to make this but I’d like to know how to adapt this recipe to my bread machine. It’s a 2-pound breadmaker with a Quick Bread cycle. Help?
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Hi Michelle,
I have never used a bread machine so I’m afraid I’m not much help. I would recommend checking your manual and see if it provides instructions on adding ingredients. If all else fails, you could just use the method in the recipe – since it’s a quick bread it really is quite simple to mix up and bake. Let me know how it goes!
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Nice and delicious recipe. I wonder where you learned it from. Quite tempting. Though I wonder how will it taste without beer. Thaks for sharing.
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I made this the other day and it was delicious, despite the fact that I was yakking on the phone while mixing it and totally forgot the Worcestershire sauce. D’oh! I will certainly make it again. I’ve blogged about it as part of a 31-day endeavor of all new recipes:
http://errantcook.blogspot.com/2010/05/day-twenty-two-three-cheese-beer-bread.html
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I just made this today and it came out very yummy! It has a definite pizza-type taste to it (due to the tomato juice and the Italian seasoning). I’d definitely make it again, but may scale back the tomato juice and seasoning next time!
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Michelle on October 3rd, 2010 at 10:55 am
Thanks for the review Cara! Would love to hear if you try it again with the modifications!
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Pingback: Three Cheese Beer Bread — eatlaughpurr
Do I have to be concerned about kneeding these quick breads? I tried one recipe recently only to find the result was heavy. Similar to not kneading enough as in
a traditional bread recipe!
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Michelle on April 1st, 2011 at 3:10 pm
Hi Sally, Nope, that’s the beauty of quick bread – no kneading necessary!
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Has anyone tried to make this into rolls or muffins?
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Just made it.. Must have done something wrong.. Maybe over mixed but my inside is quite doughy… Outside tastes great.. It didn’t mix well for me had leftover flour .. My first attempt at bread seems a fail.. Any help would be appreciated ..
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Michelle on October 30th, 2012 at 2:49 pm
Hi Teri, It’s hard to say what exactly went wrong without being there, but if you had flour left that wasn’t incorporated into the dough, then that could definitely be a problem. You want to make sure that all of the ingredients are incorporated.
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Fabulous! Made this and had it with tomato soup tonight. Yum!
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