Garlic Cheddar Beer Bread



  • 3 Cups All-purpose Flour
  • 2 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Garlic Powder
  • 2 Tablespoons Honey
  • 1 Bottle (12 Oz. Size) Beer
  • 1 Cup Cheddar Cheese, shredded
  • ¼ Cup Unsalted Butter, melted


1. Preheat oven to 350 degrees F. Grease a 9″ x 5″ loaf pan. Line the bottom of the pan with aluminum foil. Set aside.

2. In a medium bowl, whisk together flour, sugar, baking powder, salt and garlic powder.

3. Using a mixing spoon, stir the beer and honey into the dry ingredients until combined. Microwave the honey for 5 to 10 seconds beforehand to make it easier to stir.

4. Stir in the shredded cheddar until just combined. Be careful not to over mix the dough.

5. Transfer the dough to the pan, and spread it out with a spoon to make it approximately level.

6. Bake for 40 minutes. Remove the pan and brush the melted butter on top of the bread. Return to the oven and bake for 10-15 more minutes, until the top is golden brown and a toothpick/knife inserted in the middle comes out clean. Let cool for at least 5 minutes. Serve warm.



Beer bread hardly requires any ingredients. It’s very simple. The yeast from the beer allows the bread to rise, though there are some beer bread recipes that include both beer and self-rising flour. This bread turned out beautifully. Gorgeous golden color. Puffed up perfectly. However, removing it from the pan a little too early caused the bread to begin to flatten a bit. Luckily, I managed a photo while it was still in the pan! Can’t really tell how the honey contributed, but it could be due to the fact that I used IPA instead of a lighter beer. [IPA was all I had available at the time] For those who like darker beers, use dark beer. The bread will taste more strongly of beer, but you’ll still have the fluffy bread texture. For those who like lighter beers, use light beer. The bread will taste more like plain bread. It’s up to you.



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