Cheese and Beer Bread

    Cheese and Beer Bread


    74 people made this

    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.

    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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