Cheddar Beer Bread (with optional sourdough discard)

Cheddar Beer bread. As a cheese lover, I should’ve heard of this earlier. It’s flavour profile exceeded my expectations and I think can even be improved upon as you like by adding any ingredient you’ll like say, caramelised onions or jalapeños.

Alcoholic beer isn’t necessary. It will work well with non alcoholic beer or even seltzer water with some flavour sacrifice. Alcohol bakes off so it’s perfectly safe for kids to partake.


Cheddar Beer Bread

Adapted from Kyle Cooks

Ingredients

Without sourdough discard
381g all-purpose flour
55g dark brown sugar
21g baking powder
1 tsp salt
2 tsp garlic powder
95g cheddar cheese
340g (12 oz) beer
28g salted butter
15g spring onion
4 pieces ham
1 tsp dried oregano

With sourdough discard
268g all-purpose flour
55g dark brown sugar
21g baking powder
1 tsp salt
2 tsp garlic powder
95g cheddar cheese
227g beer
227g sourdough discard
28g salted butter
15g spring onion
4 pieces ham
1 tsp dried oregano

  1. Preheat oven to 180C.
  2. Grease a muffin pan (to make small breads like mine) or a loaf pan
  3. Mix AP flour, sugar, salt, baking powder and 1 tsp garlic powder in a bowl
  4. Add your add-ins: cheddar, spring onions, ham and anything else you’ll like
  5. If using sourdough discard, lightly mix (no need to be thorough) with beer
  6. Fold the liquid mixture into the flour mixture to form a shaggy batter. Be careful not to overmix. Stop once most of the flour is incorporated.
  7. Melt the butter in a small bowl and mix in 1 tsp garlic powder and dried oregano.
  8. Scoop the batter into the pan and pour the butter mixture over the surface.
  9. Bake 30 minutes if using a muffin pan and 45 minutes if using a loaf pan.

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