One Bowl Beer Bread with Cheddar and ChivesJump to Recipe
HELLO! This is my first new recipe post since the COVID-19 outbreak and I hope everybody out there is A) safe and B) practicing good social distancing. I’m trying to be thoughtful about posting realistic recipes during this time that people can actually make at home and this BEER BREAD was at the top of my list.
Milk and eggs are basically impossible to find in Denver right now due to hoarding. As far as I can tell there isn’t actually supply issues, people are just over-buying. For whatever reason though, it’s nice to have a baking recipe that doesn’t require those things!
This beer bread is great because it uses basic pantry ingredients plus beer to make a great loaf! I like to add some chives and cheddar as well, but you definitely don’t have to add those if you are worried about supply.
Cooking is a GREAT activity during these at-home days and I hope all of you are staying safe and keeping calm and BAKING.
Making One Bowl Beer Bread
This is an incredibly easy bread to make. Stir together the flour, baking powder, salt, and sugar and then add the cheddar and chives if you’re using them.
What Beer to Use for Beer Bread?
Then in goes the beer! I wouldn’t use any super bitter beer if you can avoid it. IPAs don’t work well, but any lager will work great. The lighter the better!
If you don’t have beer, you can also use soda water for this recipe!
Stir everything together and you’ll find yourself with a rustic looking batter!
This is looking great.
Transfer that to a lightly greased loaf pan (9×5 works well) and then pour the melted butter on top. You can leave off the butter, but it adds a lot of flavor and makes the topping of the loaf a really crispy, delicious texture.
Bake the loaf for 55-60 minutes at 375˚F until it’s puffed and golden brown.
I was so excited to cut into this sucker!
The beer bread will need to cool slightly before you remove it and slice it. It has a soft texture with crispy exterior crust. You can add butter to it but it’s great with no toppings.
What to Serve with Beer Bread?
I like to serve this as a hearty breakfast bread. A slice of this, warmed in a skillet or toaster oven, is a great breakfast. You could also serve it as a side to stews or soups!
How to Store Beer Bread?
I store this bread in the fridge wrapped in foil or in an airtight container. It’ll keep great for a week, at least. Then slice and reheat in a skillet over medium-low heat or in a toaster oven!
This easy beer bread is a great baking project if you are at home. You don’t need eggs or milk to make it, just pantry staples and beer! If you happen to have some cheddar and herbs sitting around, it helps, but isn’t essential!
- Preheat oven to 375˚ F. In a medium bowl stir together flour, baking powder, salt, sugar, cheddar, and chives or scallions. Stir together well and then pour in beer.
- Stir the batter together until there is no dry flour. Dough should be quite thick.
- Transfer batter to a greased 9×5 loaf pan that has been lightly greased.
- Pour melted butter over the loaf and bake for 55-60 minutes in a 375˚ F oven.
- Remove from oven and let cool for 10 minutes before removing from pan and serving.
Leftover bread stores great in the fridge for up to a week. Slice and reheat in a skillet or oven for a few minutes. A toaster oven also works great for reheating.