Swiss Beer Bread Recipe

4.5 27 31
Swiss Beer Bread Recipe
Swiss Beer Bread Recipe photo by Taste of Home
Publisher Photo

Swiss Beer Bread Recipe

Read Reviews
4.5 27 31
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

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-in. 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 cubed and shredded cheese.
Transfer to a greased 8x4-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

Nutritional Facts

1 slice: 182 calories, 5g fat (3g saturated fat), 11mg cholesterol, 453mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 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
  1. Divide cheese in half. Cut half of cheese into 1/4-in. 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 cubed and shredded cheese.
  2. Transfer to a greased 8x4-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

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Reviews forSwiss Beer Bread

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Angela User ID: 8980108 269531
Reviewed Jul. 16, 2017

"Dark beer and sharp cheddar cheese also make this great. Plus, I use a stick of butter on top and sprinkle with garlic salt. Super great recipe!"

MY REVIEW
brendahanna User ID: 8660243 261472
Reviewed Feb. 17, 2017

"Very good. Definitely one for the recipe box."

MY REVIEW
joannewells User ID: 8793328 261355
Reviewed Feb. 15, 2017

"Liked it very much. Will make it again."

MY REVIEW
germanycook User ID: 6411056 252328
Reviewed Aug. 7, 2016

"Scrumptious bread! I forgot to shred some cheese and cubed it all, it turned out delicious - even better toasted with butter :)"

MY REVIEW
shortbreadlover User ID: 960739 248140
Reviewed May. 12, 2016

"loved the cheese flavor in this bread. i think i would add more cheese just because i like the added flavor. beer can vary in flavor too"

MY REVIEW
PATTIHACK User ID: 7653530 243468
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
Parkhart User ID: 8132484 241978
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
alfoa User ID: 2078080 224753
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
laurajeanhunter User ID: 5546837 222318
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
mamaknowsbest User ID: 5826120 221549
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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