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Fresh bread has a way of transforming any meal into something special, but add cheese… and beer… and you have something to get really excited about.  Combine that with the fact that this bread takes only minutes to put together and it is hard to come up with an excuse NOT to make the bread.

Cheddar Chive Beer Bread is moist, cheesy, oniony goodness with just the right amount of tang from the beer.  A quick brush of butter over the top before baking makes for a crunchy buttery crust.  Any kind of beer will do.  I have made this with everything from a light pale ale to a rich Guinness.  Keep in mind that the more flavorful the beer, the more of the beer taste will come through in the finished loaf.  The alcohol however cooks off in the process, so do not hesitate to serve this up to the kids.  My kids love it!

Cheddar Chive Beer Bread

adapted from Cook’s Illustrated Cookbook

makes one 4 x 8 inch loaf

2 1/2 cups (12 1/2 ounces) all-purpose flour

4 ounces (1 cup) grated cheddar cheese

1 tablespoon minced chives or garlic chives

3 tablespoons sugar

4 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground pepper

1 1/4 cups beer

5 tablespoons unsalted butter, melted and cooled

Preheat the oven to 375 degrees.  Butter a 4 x 8 inch loaf pan.

Whisk together the flour, cheese, chives, sugar, baking powder, salt,  and ground pepper.  Stir in the beer and 4 tablespoons of the melted butter.

Spoon the batter into the prepared loaf pan.  Smooth the top with a spatula.  Brush the last tablespoon of butter over the top and slide the loaf into the preheated oven.

Bake for 40-50 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.  Allow the bread to cool in the pan for 10 minutes on a wire rack.  Then run a knife along the inside edge of the pan to loosen the loaf and turn it out.  Place the loaf back on the rack and let cool for another 30 minutes or so before slicing.

Print this recipe:  Cheddar Chive Beer Bread

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