This bread is so easy to make, and tasty! It’s great alone, buttered, grilled with cheese on top, dipped in soups and stew, and more. The garlic can be omitted if you don’t like it. If you use self-rising flour you can omit the baking powder and salt. The first time I made a beer batter loaf, the recipe didn’t include baking powder and salt, and it didn’t turn out right, so I added them to see if it would improve the recipe, and it did!
Makes 1 loaf.
- 3 cups all-purpose flour (or same amount of self-rising)
- 2 tsp. baking powder (omit with self-rising flour)
- 1 tsp. salt (omit with self-rising flour)
- 1 tsp. garlic
- 4 tbsp. butter
- 4 oz. shredded sharp cheddar cheese (or any cheese you like)
- 1 12oz beer at room temperature
Preheat oven to 375°.
Spray loaf pan with cooking spray. Combine dry ingredients. Add cheese and toss with fingers. Melt 2 tbsp. of the butter. Add beer to dry ingredients. Mix, but don’t over mix. It will be lumpy, thick, and sticky. Over mixing will ruin it and make it too dense. Pour into loaf pan. Drizzle butter over top. Bake for 40 minutes. Melt the other 2 tbsp. of butter. Remove loaf from oven and drizzle butter over top of loaf. Bake an additional 10 minutes. Bread is done when lightly browned and wooden toothpick inserted in center comes out clean. Allow to cool around 10-15 minutes on rack. Turn loaf onto cooling rack and allow to cool almost completely before cutting.