Three Cheese Beer Bread


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


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 cheese


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)


36 Responses to “Three Cheese Beer Bread”

  1. Mermaid Sweets on May 4, 2009 at 3:22 pm

    Oooh, this makes me miss cheese sooooo much.


  2. jerri on May 4, 2009 at 3:26 pm

    three of my favorite foods in one!


  3. sarah on May 4, 2009 at 3:41 pm

    oh me, oh my! that bread looks soooo good!


  4. Melissa on May 4, 2009 at 4:12 pm

    Looks AMAZING! I MUST try this.


  5. Lori @ RecipeGirl on May 4, 2009 at 4:58 pm

    nom nom nom… looks pretty darn good. I’m thinkin’ dunked in chili would be even better!


  6. restaurant menu design on May 4, 2009 at 5:21 pm

    Bread,Cheese, and beer coming together!? This is most excellent.


  7. Meghan on May 4, 2009 at 6:21 pm

    This bread looks so delicious!!


  8. Kerstin on May 4, 2009 at 6:34 pm

    Looks amazing – I’m drooling! Cheese and beer – yum, yum, yum!


  9. Elyse on May 4, 2009 at 6:55 pm

    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 🙂


  10. Erin Orr on May 4, 2009 at 10:05 pm

    Mmm…that looks delicious. If only there were smell-o-vision, I’d be in heaven! I’ll have to try it!


  11. Katie on May 5, 2009 at 7:31 am

    Oh my goodness delicious cheesy chesse bread!! Droool…


  12. Cookin' Canuck on May 5, 2009 at 9:07 am

    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!


  13. Joelen on May 5, 2009 at 3:16 pm

    Mmm – cheese baked in? Sounds like a bread I’d love!


  14. Margaret on May 6, 2009 at 4:51 pm

    OOO!!! Have to try this one. Wowza!


  15. Sara on May 9, 2009 at 8:00 pm

    WOW! I must make this. It looks amazing.


  16. Victoria on May 14, 2009 at 3:05 pm

    This looks so good! It’s not part of the BBA Challenge, but I might have to bake it anyway.


  17. rachel on May 15, 2009 at 11:51 am

    What type of beer should I use?


  18. admin on May 17, 2009 at 10:49 pm

    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.


  19. The Duo Dishes on May 19, 2009 at 8:05 pm

    This would last approximately 3 minutes…only 3!


  20. Sara on June 14, 2009 at 6:03 pm

    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.


  21. Michelle on June 14, 2009 at 7:31 pm

    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!


  22. jess on November 6, 2009 at 11:14 pm

    I just made this and it turned out great!!! Wonderful recipe, I’ll be making it again!


  23. Michelle on December 23, 2009 at 11:06 am

    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?


  24. Michelle on January 3, 2010 at 11:38 pm

    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!


  25. Linda@chicago web company on April 13, 2010 at 2:06 am

    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.


  26. The Errant Cook on May 25, 2010 at 7:13 pm

    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:


  27. Cara on October 2, 2010 at 4:49 pm

    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!


    • 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!


  28. Pingback: Three Cheese Beer Bread — eatlaughpurr

  29. sALLY on March 24, 2011 at 3:15 pm

    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!


    • Michelle on April 1st, 2011 at 3:10 pm

      Hi Sally, Nope, that’s the beauty of quick bread – no kneading necessary!


  30. Rachel on November 18, 2011 at 1:02 pm

    Has anyone tried to make this into rolls or muffins?


  31. Teri on October 28, 2012 at 5:10 pm

    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 ..


    • 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.


  32. Cheryl on March 23, 2013 at 9:14 pm

    Fabulous! Made this and had it with tomato soup tonight. Yum!


  33. Heidelind on June 3, 2015 at 2:31 pm

    This is fantastic! I made it to serve with spinach soup. I really enjoyed it toasted as well. Great bread recipe!


Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)