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Garlic Cheddar Beer Bread

So, getting rid of my leavening for the Days of Unleavened Bread is generally a very easy thing.  I get rid of my baking powder, baking soda, and yeast, and that’s pretty much all she wrote.  But this year at the last minute I found a brand-new bag of self-rising flour hiding under a pile of dry goods.

Garlic Cheddar Beer Bread done

Yes, I could have just thrown it away (it’s like $2), but that felt weird, so I looked up recipes that would use it in large quantities.  I saw several crazy easy recipes for beer bread, and was instantly sold.

Garlic Cheddar Beer Bread slice

It’s beer, sugar, and self-rising flour.  It literally doesn’t get easier than that.  I added garlic, parsley, and cheddar because—duh.

Garlic Cheddar Beer Bread

Throw some melted butter on the top in the last few minutes of cooking, and you have a yeasty, cheesy, moist, dense treat.

garlic cheddar beer bread dry ingredients

Preheat the oven to 350 degrees F.

Stir the flour, sugar, garlic powder, and parsley/herbs together.

garlic cheddar beer bread shredded cheese

Add a handful of cheddar.

garlic cheddar beer bread beer

garlic cheddar beer bread beer 2

garlic cheddar beer bread dough

Pour the beer in and stir just enough so you have a rough, shaggy dough.  Mine was a little dry so I ended up adding about a quarter-cup of buttermilk to get it to be a super thick dough, without visible pockets of flour.

garlic cheddar beer bread dough loaf pan

Dump the dough into a lightly greased loaf pan.

garlic cheddar beer bread baked before butter

garlic cheddar beer bread melted butter

Bake for 45 minutes, then pour the melted butter over the top and bake for another 10-15 minutes.

Garlic Cheddar Beer Bread finished

Cool and remove from pan, serve warm.

Garlic Cheddar Beer Bread 2

This got totally devoured at work the next morning.  Apparently even morning garlic breath isn’t enough to put people off 🙂

Garlic Cheddar Beer Bread

  • 3 cups self rising flour
  • 1/2 cup sugar
  • 12 ounce bottle or can of beer (I used Negro Modelo)
  • 1/2 to 1 teaspoon of garlic powder
  • 1 tablespoon of dried parsley, or chopped fresh herbs
  • 1/2 cup of shredded sharp cheddar
  • Topping:  2 tablespoons of melted butter
  1. Preheat the oven to 350 degrees F.
  2. Stir the flour, sugar, garlic powder, parsley/herbs, and cheddar together.
  3. Add the beer and stir just enough to become a rough, shaggy dough.  Mine was a little dry so I ended up adding about a quarter-cup of buttermilk to get it to be a super thick dough, without visible pockets of flour.
  4. Dump into a lightly greased loaf pan
  5. Bake for 45 minutes.
  6. Pour the melted butter over the top and bake for another 10-15 minutes.
  7. Cool and remove from pan, serve warm.
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