This Irish Beer and Cheddar Bread is incredibly moist and flavorful. Irish cheddar, butter and beer are all baked into a delicious and EASY quick bread. The beer and cheese flavor are subtle and the texture of this bread is similar to a drop biscuit. Yields 8 slices.
Do you love beer and cheese? Well then you will flip over this quick bread recipe! It comes together easily and with in an hour you have the most amazing smell creeping through your home. Seriously, what’s better than the smell of beer, butter, cheese and bread baking together?
But let’s be honest, that crisp crumbly and garlicky top is the star of the show.
Immediately once the bread is baked you slather melted garlic butter over top which works its way into all those nooks and crannies. And it’s to die for.
Serve with your favorite stew, hash or whatever your heart desires! Because it doesn’t have to be St. Patrick’s Day to enjoy this bread.
To Make This Irish Ale and Cheddar Bread You Will Need:
- unsalted Irish butter
- unbleached all-purpose flour
- baking powder
- fine salt (sea or Himalayan)
- garlic powder
- onion powder
- Irish cheddar cheese
- Irish beer (I used Killian’s Irish Red)
- dried parsley
Melt 3 tablespoons of unsalted Irish butter in a small saucepan.
Use a pastry brush to coat the inside of a bread loaf pan and set aside.
Preheat Your Oven To 350°
In a mixing bowl, measure and add 3 cups unbleached all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1 teaspoon fine salt (sea salt or Himalayan) and a 1/2 teaspoon of both garlic and onion powder. Whisk to combine.
Next add in 4 ounces of freshly grated Irish cheddar cheese.
Start combine and make a well in the center.
Pour in 1 (12 ounce) bottle of Irish beer. I’m using Killian’s Irish Red but use what you like to drink. Do keep in mind that different beers may affect the flavor of the bread.
Stir until just combined.
Transfer the bread batter to your greased loaf pan and spread evenly with the back of your spatula.
Pour the remaining melted butter over top of the batter and bake on the middle rack of your preheated oven for 50 minutes or until a tester comes out clean. Rotate the pan halfway during baking.
With a few minutes on the clock, melt the last 2 tablespoons of Irish butter and stir in 1/2 teaspoon dried parsley, 1/2 teaspoon garlic powder and a pinch of fine salt.
Once baked and freshly out of the oven, immediately brush with the garlic butter.
I really wish you could smell this! It’s what I hope heaven smells like.
Allow the bread to cool in the pan for 10 to 15 minutes before carefully removing from the pan and transferring to a wire rack to finish cooling.
Once cool, slice and serve! Or be impatient like me and start slicing after it’s been out of the oven for not even 25 minutes and risk the middle slice falling over too quickly and slightly cracking.
Just kidding, don’t be like me.
Serve with a swipe of Irish butter, and because the Irish butter I had leftover was unsalted, I sprinkled a little flakey salt over top. Delish.
Irish Ale and Cheddar Bread
FOR THE BREAD:
- 3 tablespoons unsalted Irish butter, melted
- 3 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon fine salt, sea salt or Himalayan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 ounces Irish cheddar, shredded
- 12 ounces Irish beer, like Killian's Irish Red
FOR THE GARLIC BUTTER TOPPING:
- 2 tablespoon unsalted Irish butter
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
MAKE THE BREAD:
- Preheat your oven to 350°.
- Melt 3 tablespoons of butter and brush a little of it on the inside of a 9x5 bread loaf pan. Reserve the rest.
- In a large mixing bowl, measure and add the flour, sugar, baking powder, salt, garlic and onion powder. Whisk to combine.
- Add the cheese and stir to combine.
- Make a well in the middle of the dry ingredients and pour in the beer. Use a spatula to stir until just combined.
- Transfer bread batter to prepared loaf pan and spread it evenly.Pour the melted butter over top and bake on the middle rack of your preheated oven for 45 to 50 minutes. Or until a tester comes out clean.
MAKE THE GARLIC BUTTER TOPPING:
- Add 2 tablespoons unsalted butter to a small sauce pan. Stir over low heat until melted. Then add the dried parsley, garlic powder and pinch of salt.
- Once the bread has baked, remove and immediately brush the garlic butter over the top of the bread.
- Allow the bread to cool in the pan for 10 to 15 minutes before carefully removing and transferring to a wire rack to completely cool.Slice and serve.
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