Beer Bread

Name: Beer Bread with Cheddar Cheese
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 3 cups all-purpose flour ($0.30); 1 Tbsp sugar ($0.06); 1 Tbsp baking powder ($0.12); 2 tsp salt ($0.04); 1/2 cup shredded sharp cheddar cheese* ($0.62); 4 Tbsp butter, divided** ($1.20); 12 oz. beer (one regular-sized can) ($0.92)

Beer Bread is a foolproof, no-knead loaf that uses a standard can of beer as its leavening agent, combined with sharp cheddar cheese for savory depth. It bakes in under an hour with no rising time required.

🌍American 🌍German 🏷️Beer bread 🏷️Bread recipe 🏷️Cheese bread 🏷️Easy beer bread

Total

1h

Servings

8

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Budget Bytes

Ingredients

3 cups all-purpose flour ($0.30)
1 Tbsp sugar ($0.06)
1 Tbsp baking powder ($0.12)
2 tsp salt ($0.04)
1/2 cup shredded sharp cheddar cheese* ($0.62)
4 Tbsp butter, divided** ($1.20)
12 oz. beer (one regular-sized can) ($0.92)

7 Ingredients

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Instructions

1
Preheat the oven to 375℉. In a large bowl, combine the flour, sugar, baking powder, salt, and shredded cheese. Mix well.
2
Melt the butter in a small sauce pot. Use a pastry brush to coat the inside of a 9x5 loaf pan with butter. Set the remaining butter aside.
3
Add the beer to the flour mixture and stir until a thick batter forms. Transfer the batter to the prepared bread pan, making sure to spread it out evenly inside the bread pan.
4
Pour the rest of the melted butter on top of the bread dough.
5
Bake the bread for 45-50 minutes, or until deeply golden brown on top.
6
Once slightly cool (about 10 minutes), run a butter knife around the inside edge of the pan gently to loosen the edges, and then turn the bread onto a cutting board to slice and serve.

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Tips & Notes

Pro tips

Pour the beer slowly into the dry mixture to control carbonation loss and ensure even hydration of the dough.
Let the dough rest in the bowl for 10 minutes before transferring to the baking dish—this allows the flour to fully hydrate and improves crumb structure.
Brush the top with the remaining 2 Tbsp melted butter right out of the oven for a soft, glossy crust.

Substitutions

all-purpose flour → bread flour (slightly chewier crumb)
sharp cheddar → gruyère or smoked gouda (different cheese flavor profile)
beer → ginger ale or club soda (non-alcoholic; use same volume)

Storage & make-ahead

Store cooled bread wrapped in foil at room temperature for up to 2 days, or freeze for up to 3 months; reheat wrapped in foil at 350°F for 15 minutes.