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:
In a bowl, dissolve 2 teaspoons raw cane sugar and 2 ¼ tsp active dry yeast in 250 milliliters beer. Let proof for 5 minutes.
In a skillet over medium heat, melt 30 grams butter and add 1 finely diced onion and 2 minced garlic cloves. Sauté for 5 minutes, then season with ¼ teaspoon salt. Set aside to cool slightly.
In a bowl of a stand mixer, combine 360 grams flour and 1 ½ teaspoons salt.
With the mixer running on low, add in the beer-yeast mixture, finely chopped thyme, and sautéed onions with garlic. Mix for about 3 minutes until a smooth ball of dough forms.
Place the dough ball in a lightly oiled bowl. Cover the bowl and let the dough rise for about 1 hour in a warm spot.
On a lightly floured working surface, roll the dough out to a rough 10- by 17-inch rectangle, about ⅖-inch thickness. Scatter 150 grams grated cheese and 100 grams finely chopped sundried tomatoes over the dough leaving a ½-inch border.
Starting from the short side of the dough, roll up the dough into a log.
Pinch the ends and seem to seal. Fold the ends under the loaf.
Carefully transfer to the lined with parchment paper baking sheet. Cover the loaf loosely and allow to rise in a warm spot for an additional 45 minutes or until doubled in size.
Preheat the oven to 350 °F and place an empty baking pan in the bottom of the oven.
Score the loaf.
Place the baking sheet with the loaf on the middle rack of the oven. Carefully add 1 cup of hot tap water to the baking pan at the bottom of the oven and bake for 45 minutes.
Remove from the oven and let cool slightly.
Slice and enjoy!
This Beer Bread with Cheddar is a savory treat. Swirled with cheese and sautéed onions, it makes for a flavorful and delicious companion to your dinner table. Give this recipe a try, and please come back to leave a comment below!
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