I’m in ♥ with this bread. Like really ♥.

This is the third time I’ve made it and it’s never let me down.

Sorry for all the people who don’t drink, you do need beer – actually you could use non alcoholic beer I’ve not tried it but I think it’s worth having a go.

When I seen this recipe I liked the sound of beer and cheese together to make a bread. I had to try it, I was surprised at how quick and easy it was to make.

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Awesome cheese and beer bread no kneading, no proving – easy peasy
Yields 10
Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
  1. 2 1/2 cups – plain flour
  2. 1 cup – chedder cheese
  3. 4 tsp – baking powder
  4. 1 tsp – salt
  5. lots of fresh cracked black pepper 🙂
  6. 1 – 330ml of any beer (I’m not sponsoring Heineken, I just had this bottle lying around)
  7. 75g – melted butter and cooled
  8. Extras/optional
  9. chilli flakes 1/2 tsp – 1tsp depending on how hot you can take it
  10. - two sun dried tomatoes chopped
  11. - couple of olives chopped
  12. - Jalpenos chopped
  1. 1. Adjust an oven rack to the middle position and preheat the oven to 190°C. Grease an 8 1/2-by-4 1/2-inch loaf tin.
  2. 2. First melt the butter in the microwave for 15-20 secs make sure it’s all melted and let it cool.
  3. 3. In a large bowl combine the flour, cheese, baking powder, salt and pepper. Stir in the beer and 4 tablespoons of the butter. Be careful not to overmix.
  4. 4. Place the mixture into the loaf tin and smooth the surface. Brush lightly with the remaining 1 tablespoon of butter. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes, rotating the loaf pan halfway through baking.
  5. 5. Let the loaf cool in the pan for 10 minutes before turning the loaf out onto a wire rack to cool.
  1. *I made a few minor adjustments to the recipe. I didn’t add any sugar or gruyere cheese as it’s not vegetarian. On this occasion I added jalpenos, sun dried tomatoes and olives it does change the texture slightly but not a great deal. I’m sure you can add whatever ingredients you want to have a go!
  2. This bread has an amazing soft texture in the inside and there is a mild taste of beer, I just love it and I’m glad I came across the recipe (thank you handle the heat, your the best) it will be one I will use time and time again.
  3. It’s important to let the bread cool for a while, don’t be a miss piggy and eat it straight away like I did but, but my reason was genuine, isn’t fresh warm bread the best thing? it is though isn’t it?…but with this bread it needs to settle a while so it’s easier to cut and it doesn’t crumble.
  4. I’m sure this bread will be a hit if you made it, enjoy.
Adapted from handle the heat
Adapted from handle the heat