There are a few recipes that I can’t seem to get enough of. One is beer bread. My mother-in-law’s recipe for beer bread is one I have been making since she first gave it to me almost 20 years ago. It’s great on the side of soup. Since it’s cold & dreary outside we have been making an awful lot of soup & so the old beer bread recipe has made an appearance several times already this season. So this past week I wanted to change it up just a tad. I created this Cheddar & Chive Beer Bread which was oh so perfect with the soup I will be sharing with you all later this week. My mother-in-law would be so proud that I am still using her recipe & twisting on it to make it even better.
Oh that little bit of cheddar & chives makes all the difference with this bread. So GOOD!
Cheddar & Chive Beer Bread
- 3 cups self rising flour
- 3 tbsp granulated sugar
- 1 bottle kraft beer
- 1 cup shredded sharp cheddar cheese
- 1 tbsp chives
- 1/2 stick butter
- Preheat oven to 350 degrees
- Spray large glass loaf pan with cooking spray
- Mix flour, sugar & beer in mixer bowl with dough hook attachment until combined & dough like
- Slowly mix in cheese & chives
- Transfer to prepared pan.
- Bake 40 minutes
- Melt butter in microwave.
- After bread has baked 40 minutes- remove from oven & pour the melted butter over the top
- Return to oven & bake another 20 minutes.
- Remove & cool until it is able to be handled.
- Slice gently & serve warm.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Want to know what I would pair with this?
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