Eastern Europeans use beer in many recipes. Bread is obvious, but beer soups also are very common. These recipes bring out one’s frugal side because stale beer left over from a wild and crazy night of partying can be used. I like to make my bread with fresh, craft beers (I used Blue Moon Winter Abbey Ale here) but even the most mundane beer will work fine. To make your own self-rising flour, see the note below.
Cheese-Topped Beer Bread Recipe
Cheese-Topped Beer Bread Loaf
Yield: 1 (9x5x3-inch) loaf Beer Bread
- 3 cups self-rising flour
- 3 tablespoons sugar
- 12 ounces beer of choice
- 1/2 cup melted butter, divided
- 1/4 cup yellow cheese like Polish Zólty or Morski or Cheddar
- Heat oven to 400 degrees. Generously coat a 9x5x3-inch loaf pan with cooking spray.
- In a medium bowl, combine flour, sugar, beer and 1/4 cup melted butter, stirring well by hand until well incorporated. Pour batter into prepared pan.
- In a small bowl, combine the remaining 1/4 cup melted butter and grated cheese of choice and reserve.
- Bake for 30 minutes and then brush on butter-cheese mixture. Return to oven and bake an additional 10 to 15 minutes or until cheese is melted and bubbly.
- Remove from oven and let cool in the pan on a wire rack for 20 minutes before removing from the pan to cool completely on the rack.
- Enjoy warm with butter, if desired. This bread doesn’t keep well so finish the same day you make it or freeze.
Beer Bread Variations
- The ingredients for this bread are economical (you can even make your own self-rising flour, see below), so experimenting with different beers shouldn’t be cost-prohibitive. Next time you uncap or pop open a new beer, try it in this recipe. Dark beers work well, but even pale lagers like Czech Pilsners are great in this recipe.
- Another way to breathe new life into this bread is by varying the cheese.
How to Make Self-Rising Flour
To make your own self-rising flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to every 1 cup all-purpose flour called for in the recipe.