- 250 ml Original wheat beerhefeweizen, heated to 115 °F
- 2 tsp Cane sugarraw
- 2 ¼ tsp Active dry yeast1 (1 ¼-oz) package
- 30 g Butter
- 1 Onionfinely diced
- 2 cloves Garlicminced
- 1 ¾ tsp Saltdivided
- 360 g Bread flour
- 8 sprigs Fresh thymefinely chopped
- 150 g Cheddar cheesegrated
- 100 g Sun-dried tomatoesin oil, drained and finely chopped
Beer Bread with Cheddar
Be sure to add this Beer Bread with Cheddar to your next baking plans. Soft and airy yeast beer bread is swirled with melted cheese and sautéed in butter, onions, and garlic. This amazing loaf will brighten up any meal. It’s easy to make and requires simple ingredients you may already have on hand. Serve the bread fresh out of the oven, and enjoy!
Start with the beer and yeast. In a bowl, combine the heated to 115 °F beer with cane sugar and yeast. Whisk to dissolve the yeast and set aside to activate. Meanwhile, sauté the onions and garlic in butter. Next, use a stand mixer to combine all of the ingredients and mix for about 3 minutes until a smooth ball of dough forms. Now, let the dough sit for an hour until it doubles in size. Roll the dough out very gently to a rough 10- by 17-inch rectangle about ⅖-inch thickness. Sprinkle with shredded cheese and chopped sun-dried tomatoes, leaving a ½-inch border. Roll up the dough into a log and transfer to a lined with parchment paper baking sheet. Loosely cover the loaf and let rise in a warm spot for an additional 45 minutes or until doubled in size. When you’re ready to bake, heat the oven and score the loaf. Bake until deliciously golden brown. Pro tip: A pan of hot water placed in the oven will create some steam. This will help make a wonderfully crispy crust on the bread.
To make the Beer Bread with Cheddar, you will need the following ingredients:
Steps to make Beer Bread with Cheddar
Dissolve yeast and sugar
Sauté onions and garlic
Combine flour and salt
Add beer with yeast
Roll out and scatter cheese and tomatoes
Roll into log
Preheat the oven to 350 °F and place an empty baking pan in the bottom of the oven.