- 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
- Preheat oven to 375°. Divide cheese in half. Cut half into 1/4-in. cubes; shred remaining cheese. In a large bowl, combine next five ingredients. 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 until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Reviews forSwiss Beer Bread
"Love this recipe. Have used gruyere, have used ex sharp cheddar and have used plain old swiss. Loved them all for different reasons. I also have added herbs like rosemary and oregano and even parsley. This is a very good fast bread and it always disappears immediately. Yummy stuff!"
"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!"
"Very good. Definitely one for the recipe box."
"Liked it very much. Will make it again."
"Scrumptious bread! I forgot to shred some cheese and cubed it all, it turned out delicious - even better toasted with butter :)"
"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"
"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."