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Swiss Beer Bread Recipe
Swiss Beer Bread Recipe photo by Taste of Home

Swiss Beer Bread Recipe

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4.5 22
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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
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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).
Originally published as Swiss Beer Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p129

Reviews for Swiss Beer Bread

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 8, 2016

"I tried this bread because I like homemade bread but don't always have time to wait for typical yeast breads to rise. My husband has actually requested it and raves about it each time I make it. I vary the cheese and it still comes out delicious!"

MY REVIEW
Reviewed Jan. 17, 2016

"This is delicious! We will make it again. We also like it with 1 teaspoon dried thyme & dried oregano & brushed with 1 tablespoon of butter before baking, then brushed with the other tablespoon of butter after baking."

MY REVIEW
Reviewed Apr. 13, 2015

"The swiss is not very noticeable in the taste. I don't know if the amount needs to be increased, or a different kind of cheese should be used. The bread tastes good out of the oven, but a few hours later, had a funny taste. Overall it is similar to my usual beer bread (without the cheese), but less sweet. I also feel that there is something lacking in the depth of the flavor...like an additional seasoning, but can't quite put a finger on it."

MY REVIEW
Reviewed Mar. 8, 2015

"This bread is easy as it gets! And the flavor is outstanding. I bake A LOT and try new recipes nearly every week. This one goes in my keeper book!"

MY REVIEW
Reviewed Feb. 28, 2015

"This is a great recipe! I have been using this recipe for years with outstanding results. Depending on the season and occasion I have varied the cheese and beer type. As a volunteer food editor for Taste of Home I love recipes that use common items that I have on hand. This bread is great for a dinner party or a Sunday family meal."

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