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Swiss Beer Bread Recipe

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This recipe is a favorite because it isn't greasy like other cheese breads I have tried. It will not last long! —Debi Wallace, Chestertown, New York

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Swiss Beer Bread Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 12 Servings

15 50 65

Ingredients

4 ounces Jarlsberg or Swiss cheese
3 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 bottle (12 ounces) beer or nonalcoholic beer
2 tablespoons butter, melted

Directions

Divide cheese in half. Cut half of cheese into 1/4-inch cubes; shred remaining cheese. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Stir beer into dry ingredients just until moistened. Fold in cheese.
Transfer to a greased 8-in. x 4-in. loaf pan. Drizzle with butter. Bake at 375° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).

Nutritional Facts 1 slice equals 182 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 453 mg sodium, 28 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Swiss Beer Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p129

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Reviews for Swiss Beer Bread (8)

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Reviewed on Dec. 28, 2011 by FBeasley

So very good and easy to make!

Reviewed on Nov. 09, 2011 by Sherrieboudinot

DELICIOUS... made with no modifications! No way was it too greasy (used only 2 T as stated). Very tasty warm out of the oven!

Reviewed on Jun. 01, 2011 by kitzer

Debi ~~ You stated that this recipe is not greasy like other cheese breads! Your definition of 'greasy' might be different than mine! But with that much butter on it, IT is 'definitely' 'greasy/buttery' ~~ without a doubt!!

Reviewed on May. 28, 2011 by kitzer

This is fantastic!! Easy!! Tasty!! And ~ a good 'base' recipe for adding other ingredients!!

Reply to yoyo1198 ~ you stated you added more sugar than the TEASPOONS!!!

IF you read the recipe, it says 3 TABLESPOONS of sugar, not teaspoons!!

You owe Debi an apology for your lack of reading skills!!!

Reviewed on May. 18, 2011 by yoyo1198

I have made this bread several times and just leave out the cheese. I have also found that for our tastes, it needs a little more sugar. So I add 1/3 cup instead of the teaspoons amount. Try it without the cheese and I don't think you'll be disappointed.

Reviewed on May. 18, 2011 by yoyo1198

Reviewed on Feb. 28, 2011 by lawyerly

This recipe was super easy and fast to prepare, and came out looking beautiful as if I'd spent all day making it. My former pro-chef husband loved it and raved about it. It was delicious. The most fun part is pouring in the bottle of beer to bind it all together.

Reviewed on Feb. 08, 2011 by karsenault@hvc.rr.com

Almost too easy to make. Made two loaves for Superbowl chili-cookoff and everyone gave them a two thumbs-up. Passing out the recipe and will definately be making again