Easy Beer Cheese Bread

Ingredients

• 375 g (3 cups)plain flour
• 12 g (3 tsp)baking powder
• 5 g (1 tsp)kosher salt
• 12 g (1 tbsp)granulated sugar
• 3 g (1 tsp)garlic powder
• 2 g (1 tsp)paprika
• 240 ml (1 cup)beer
• 1 largeegg
• 170 g (6 oz)plain cream cheese, softened
• 8 slicescooked bacon, finely chopped
• 3 largejalapeños, deseeded and finely chopped
• 113 g (1 cup)shredded cheddar cheese
• To tastesalt
• To tasteblack pepper
• As desiredextra cheddar, bacon and jalapeños for topping
• As needednon-stick cooking spray

Instructions

1. 1

   Prepare the tin

   Heat the oven to 190°C (375°F). Line a 22 × 11 × 6 cm (8½ × 4½ × 2½ inch) loaf tin with baking parchment and coat it with non-stick cooking spray.

2. 2

   Mix the dough

   In a large bowl, combine the flour, baking powder, kosher salt, sugar, garlic powder, paprika, beer and egg.

3. 3

   Combine the filling

   In a separate medium bowl, mix the softened cream cheese with the bacon, jalapeños and cheddar. Season with salt and pepper to taste.

4. 4

   Fold together

   Fold the cream cheese mixture into the dough until just combined. If the mixture looks dry, add a little more beer, taking care not to overmix.

5. 5

   Bake the loaf

   Transfer the dough to the prepared tin. Add extra cheddar, bacon and jalapeños on top if desired, then bake for 1 hour. Leave the loaf to cool for 10 minutes before serving.

What is beer cheese bread?

Beer cheese bread is a savoury quick bread, rather than a loaf made with yeast and a rising period. This American-style version brings together beer, cheddar, cream cheese, bacon and jalapeños for a rich, savoury flavour.

The method keeps things straightforward: baking powder lifts the dough, while the cream cheese mixture is folded in for pockets of cheesy, spicy filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 485 calories, 20g protein, 48g carbs, 24g fat.

Flour supplies most of the carbohydrates, while cream cheese, cheddar and bacon contribute much of the fat and energy. The egg, cheese and bacon provide protein. Pair a slice with salad or vegetables for a more balanced plate.

The beer and dry ingredients

Beer: it supplies the liquid for the dough and adds its own flavour. Choose a beer you enjoy drinking; a strongly flavoured variety will be more noticeable in the finished loaf.

Flour and raising agent: mix the baking powder evenly through the flour so the loaf rises consistently. The sugar, garlic powder and paprika season the dough without making it sweet.

Cream cheese and add-ins

Softened cream cheese: this is easier to mix with the other filling ingredients and fold into the dough. Let it soften beforehand so it is less likely to remain in large, cold lumps.

Bacon and cheddar: cooked, finely chopped bacon and shredded cheddar distribute well through the loaf. Deseed and finely chop the jalapeños for a more even spread of heat.

Fold gently

The dough should be mixed only until the ingredients come together. Folding the cream cheese mixture in gently helps avoid developing the flour too much, which can make the loaf heavy.

Dry-looking dough: add a little more beer, as the method suggests, rather than mixing vigorously. Add it sparingly so the batter does not become overly loose.

Check the bake

Bake the loaf for 1 hour at 190°C (375°F), then allow it to cool in the tin for 10 minutes before serving. The centre should be set rather than wet; if it still looks underdone, give it more time in the oven.

The top can be finished with extra cheddar, bacon and jalapeños before baking. Keep in mind that toppings may brown more quickly than the loaf itself.

How to serve it

Serve slices warm as a savoury snack or alongside soup or chilli. A crisp green salad or lightly dressed vegetables offer a fresh contrast to the rich cheese and bacon.

For a neater slice, use a serrated knife and let the loaf rest for the full 10 minutes after baking.

Recipe notes & tips

• Soften the cream cheese before mixing so it combines more readily with the bacon and cheddar.
• Use cooked bacon and chop it finely to help it spread through the loaf.
• Remove the jalapeño seeds before chopping, as directed, for a milder result.
• Fold the mixtures together just until combined; avoid working the dough more than necessary.
• If the dough appears dry, add beer a little at a time rather than pouring in a large amount.
• Let the baked loaf rest for 10 minutes before slicing so it is easier to handle.

Variations

• Milder loaf: use fewer jalapeños for less heat.
• Extra topping: scatter more cheddar, bacon and chopped jalapeños over the loaf before baking.
• Beer choice: use a different favourite beer to give the bread a different flavour.
• More peppery: leave some jalapeño seeds in if you prefer a hotter loaf.

Common mistakes to avoid

• Overmixing the dough: fold only until the ingredients are combined to help keep the loaf from turning heavy.
• Cold cream cheese: soften it first so it is easier to combine with the other filling ingredients.
• Dry dough: add a little more beer if needed, taking care not to make the batter too loose.
• Large bacon pieces: chop the cooked bacon finely so it is better distributed through the loaf.
• Slicing too soon: wait 10 minutes after baking so the loaf has time to settle.

How to store

Once cooled, wrap the loaf or place it in an airtight container and refrigerate for up to 3 days. Reheat slices in the oven until warmed through, or microwave briefly; the crust will be softer when microwaved.

Frequently asked questions