Beer Bread

This was one of the first recipes I packaged when I started my company in 1997. 

It was a top seller from the beginning when we only made it as beer bread.  However, we soon learned that this blend is the perfect starter for a variety of herbed or sweet breads to complement any meal served around your table.
(the basic mix is a blend featured in my Breads eCookbook)


1 Basic Beer Bread Mix (or 3⅓cups of the bulk blend)*
12 oz can of beer *(the stronger the brand of beer, the stronger the flavor in the bread)
1 cup shredded cheddar
½ stick butter, melted


1.     Preheat oven to 350 degrees and prepare a loaf pan with nonstick cooking spray.
2.     Combine the bread mix with the can of beer and cheese; stir to blend. (do not over stir)
3.     Pour mixture in a loaf pan. Pour melted butter over the batter and bake on a cookie sheet for 50 minutes until golden brown. (Loaf pan is placed on the cookie sheet to catch any butter that might spill over.)

Add in suggestions to make variations of the recipe above:
  • Add ½ a cup of chopped onion (any variety) to the batter.  OR for more heat, add a seeded and chopped jalapeno.
  • 2-3 tablespoons of bacon bits makes this a bacon cheddar bread
  • ¼ cup parmesan cheese and a teaspoon of garlic powder or onion powder (may keep or eliminate shredded cheddar to taste)
  • 2 tablespoons of the Garlic and Basil Seasoning Blend (see Entrees and Seasonings eCookbook)
  • Try different types of shredded cheese for a variety of flavor options

*NON-BEER OPTION: Use 1 ¾ cups milk instead of the beer and use any of the suggested add ins to have a flavored bread without the beer.

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