Comments on: Cheesy Beer Bread

By: Kelly

Kelly — Wed, 29 Nov 2017 17:50:56 +0000

Yummy!

By: lonestardreams

lonestardreams — Mon, 16 Nov 2015 05:37:30 +0000

I sometimes add an envelope of onion soup mix, a little cayenne powder and other spices we like. It’s so good.

By: catie27

catie27 — Thu, 03 Feb 2011 16:04:53 +0000

Oh. My. Goodness. This bread was amazingly easy and so delicious! Crispy top, chewy inside. This recipe is going to become a regular. Thank you for the fab recipe!

By: hayleytn

hayleytn — Thu, 08 Jul 2010 09:55:47 +0000

FABULOUS! I totally impressed my boyfriend by making “homemade bread”. I could eat the whole loaf by myself with just a bit of butter. I totally recommend trying this.

By: cookingtree

cookingtree — Fri, 28 May 2010 17:02:31 +0000

This is amazing. The texture is nice and chewy, which you don’t often get from a quick bread.
I’m not allowed to make it too often because it always disappears so quickly.

By: jenng

jenng — Thu, 20 May 2010 20:54:22 +0000

This was delicious! We ate it often in the winter with a nice stew or soup. I love the crust that forms on the bread from putting the melted butter on top.
Will definetly make this again.

By: kneeley

kneeley — Wed, 28 Apr 2010 21:12:22 +0000

This is so crazy good, I can hardly believe it. Used Bluegrass Brewing Company’s Nut Brown Ale… Colby Jack cheese… and cooked the recipe only for 50 minutes instead of a hour. LOVED IT!

By: lonestardreams

lonestardreams — Fri, 12 Mar 2010 04:04:36 +0000

We have baked this bread several times and have shared it with friends. I have added a little cayenne powder, some ranch dressing powder and used some flax seed powder as well. All are good. We have used several beers. Our favorite so far is Shiner Bock. We do bake this for almost 60 minutes. It has a brown crust that is not burned and the inside is baked through. This is a great bread for soup.

By: jofe

jofe — Wed, 03 Mar 2010 01:25:21 +0000

This bread was wonderful! Used Moosehead beer and cheddar cheese. Loved the topping with the melted butter, onion and garlic powder, and parsley. My loaf only took 45 minutes to bake. It was perfect with potato soup for a Friday night supper. We even enjoyed it toasted for breakfast the next day!

By: darleneb

darleneb — Wed, 17 Feb 2010 18:38:43 +0000

Loved this recipe and have made it numerous times. We like our breads more savory so we halved the sugar. Tonight it’s getting paired with a soup made from leftover pot roast. Thanks for a keeper recipe!