Cheese and Beer Bread

    3 hours 45 minutes

    Rich bread that uses your favourite beer, black pepper, herbs and crumbles of tasty cheese. It's mixed in your bread machine on the dough cycle then baked in your oven.

    77 people made this

    Serves: 24 

    • 360ml premium lager
    • 2 tablespoons margarine
    • 2 tablespoons milk
    • 4 cups plain flour
    • 2 teaspoons salt
    • 2 tablespoons sugar
    • 4 teaspoons yeast
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground cayenne
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried marjoram
    • 1/2 teaspoon dried basil
    • 230g tasty cheese
    • 2 tablespoons margarine, melted

    Preparation:2hours  ›  Cook:1hour  ›  Extra time:45min  ›  Ready in:3hours45min 

    1. Grease two 12x22cm loaf tins.
    2. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the centre of the flour then sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic and herbs. Begin the dough cycle.
    3. Meanwhile, slice the cheese into pea-size crumbles. Avoid using grated cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
    4. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
    5. When the cycle has completed, punch down the dough and divide it in half. Place each half into a greased loaf tin then allow the dough to rise, about 45 to 60 minutes.
    6. Preheat the oven to 180 degrees C.
    7. When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack then brush with melted margarine. Cool completely before cutting.

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    Reviews in English (69)


    My husband and I ate the whole loaf before dinner was served. I halved the recipe for the bread machine and substituted: Butter for margarine, regular sharp cheddar-instead of low fat, half-and half instead of milk. We think the real ingredients rather than processed diet versions make for better flavor.  -  10 Nov 2005  (Review from Allrecipes USA and Canada)


    This was the best batch of bread I have made in my bread machine in a long time! It turned out tender and light, not coarse and dry at all. I didn't have any cayenne pepper on hand, so I used 1/4 tsp. chili powder and 1/8 tsp paprika, the flavor was really good. I used shredded cheddar cheese and added it slowly into the mixing cycle, making sure it didn't clump and it turned out fine. I should have halved the recipe for my bread machine, it was too much for my 2 lb capacity bread machine. I used this recipe to make hoagie-sized loaves, it made for a very tasty hoagie.  -  15 Jul 2007  (Review from Allrecipes USA and Canada)


    Update 5/27/07: I made this over a month ago, and today I pulled a loaf out of the freezer. Thawed & reheated, it is just as flavorful and tender/chewy as it was the day I made it. Awesome bread! ***Original review 4/17/07: This bread is delicious. I made it manually, and I adjusted the ingredients by adding dill seed & dill weed and smoked sweet paprika; I did not add cayenne, marjoram, or basil. I used butter instead of margarine, and I chose an Amber Bock dark lager. The texture was slightly chewy, and the bread was fragrant with the cheese and beer aroma--made the kitchen smell wonderful.  -  17 Apr 2007  (Review from Allrecipes USA and Canada)