After trying a store-bought mix for cheesy beer bread, I realized I could create a better one from scratch. We serve slices appetizer-style with marinara sauce for dipping.—Kelly Maxwell, Plainfield, Illinois
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1-1/2 teaspoons salt
- 1 garlic clove, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 cup (4 ounces) shredded Italian cheese blend
- 1 bottle (12 ounces) beer
- 1/4 cup butter, melted
- Preheat oven to 375°. In a large bowl, whisk the first seven ingredients; stir in cheese. Stir in beer just until moistened (batter will be thick).
- Transfer to a greased 8x4-in. loaf pan; pour butter over top. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 1 loaf (12 slices).
Originally published as Italian Cheese Beer Bread in Taste of Home Christmas Annual Annual 2014
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Reviewed Sep. 22, 2014