Best Beer Cheese Bread Recipes

BEER CHEESE BREAD BOWL

Steps:

• For the bread bowl: Preheat the oven to 375 degrees F.
• Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
• Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
• For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
• Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
• Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
• Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
• Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
• Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.

CHEESE BEER BREAD

Steps:

• Preheat oven to 375.
• Grease and flour 9 inch loaf pan.
• Mix all dry ingredients, stir in beer and cheese until well blended.
• Spread evenly in pan.
• Bake 50 to 55 minutes.
• Cool 10 minutes.

SMOKED CHEESE AND BEER FONDUE WITH BEER-SIMMERED BRATWURST, GRILLED BACON, MUSHROOMS AND RYE BREAD

Steps:

• Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.
• Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.
• Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.
• Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.
• Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.
• Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.
• Preheat the grill for direct grilling, high heat.
• Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.
• Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.

CHEESE & BEER BREAD

Steps:

• Sift dry ingredients
• Beat Eggs and add beer.
• Add to dry ingredients with cheddar cheese until lightly blended
• Pour into greased loaf pan
• Bake for 45min at 190C
• Remove from tin and cool on a wire rack.

ITALIAN CHEESE BEER BREAD

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first seven ingredients; stir in cheese. Stir in beer just until moistened (batter will be thick)., Transfer to a greased 8x4-in. loaf pan; pour butter over top. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

GREEN CHILE CHEESE BEER BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• Blend green chiles and cheese together in a blender until smooth.
• In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan.
• Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

BEER-ONION-JALAPENO CHEESE BREAD

Steps:

• Heat beer and butter together in a saucepan over low heat until butter is melted and temperature reaches 115 to 120 degrees F (45 to 50 degrees C).
• Stir pepper jack cheese, Asiago cheese, onions, and jalapeno peppers together in a bowl.
• Place beer and butter mixture into bread machine pan, add sugar, salt, and flour, respectively. Create a small well about 2-inches deep in the flour and add yeast; push flour over yeast to cover. Add about half the cheese mixture.
• Select Basic or White Bread cycle and start machine.
• After the cycle has been running for 30 minutes add remaining cheese mixture. Continue processing in bread machine. Remove loaf from machine and place on a wire rack until cool, about 20 minutes.

BEER BATTER CHEESE BREAD

Steps:

• Pre-heat oven to 350-F degrees and thoroughly grease the inside (bottom and all four sides) of a single loaf pan. Reserve.
• In a large mixing bowl, sift flour and sugar together. Add grated cheddar cheese and chopped green onions. Thoroughly mix all ingredients together. Add beer and stir until the ingredients are uniformly moistened.
• Spoon bread dough mixture into a well-greased loaf pan. Bake for approximately 1 hour, or until the loaf is golden brown and emits a hollow sound when tapped. Cool on a wire rack, and store in an airtight container.
• May freeze for up to 90 days. Slice to serve.
• Tip: Prepare your own self-rising flour! For every cup of all-purpose flour, add 1 teaspoon baking powder and 1/2 teaspoon salt. Simply sift together the ingredients and store at room temperature in an air-tight container.

BEER CHEESE IN A BREAD BOWL

Steps:

• Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , In a microwave-safe bowl, combine cheese spread and cream cheese. Microwave, uncovered, on high for 2 minutes, stirring every 30 seconds. Stir in beer. Microwave, uncovered, 20 seconds longer. Stir in bacon. , Fill bread shell with cheese dip. Serve with reserved bread cubes.

CHEESE & GREEN CHILI BEER BREAD

Steps:

• Mix together the flour, sugar, beer, cheese and chilies.
• Pour batter into a lightly sprayed loaf pan, making sure to fill the corners.
• Melt butter and pour over top of loaf.
• Bake at 350°F for 50-60 minutes.

MOM'S BEER-BATTERED CHEESE BREAD

Steps:

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9x5-inch loaf pan.
• 2. Combine shredded and cubed cheese, flour, sugar, baking powder, salt and pepper in large bowl. Stir in beer and mix until well combined. Pour into loaf pan, spreading batter to corners. Drizzle melted butter evenly over top of batter.
• 3. Bake until deep golden brown and toothpick inserted into center of loaf comes out clean, 45 to 50 minutes. Cool bread in pan for 5 minutes, then turn out onto rack. Cool completely and slice as desired. (Although this bread can be kept in an airtight container at room temperature for up to 3 days, after the second day the bread is best toasted.)
• 4. Beer-Batter Bread with Smoked Gouda and Bacon: substitute 8 ounces smoked Gouda for Gruyere. Stir 8 slices bacon, cooked until crisp and crumbled, into bowl with cheese.
• 5. Beer-Battered Bread with Cheddar and Jalapeno: substitute 8 ounces extra-sharp cheddar for Gruyere. Stir 2 seeded and minced jalapeno chilies into bowl with cheese.

BEER-CHEESE BREAD

Steps:

• 1. Preheat oven to 375*
• 2. Heat oil in sauté pan or small skillet over medium heat, sauté onions for 10 minutes until brown, stirring occasionally. stir in pepper and garlic cook 1 minute
• 3. Combine flour, sugar, baking powder, and salt in to large bowl. Using a whisk; make a well in center, add onion mixture, cheese and beer to flour mixture, stirring just till moist.
• 4. Spoon batter into well greased Loaf pan. Drizzle 1 TBSP of melted butter over the batter.
• 5. Bake at 375* for 35 minutes. Drizzle the remaining 1 TBSP butter over the batter. Bake an additional 25 minutes or till golden brown, toothpick inserted comes out clean. Let cool for 5 minutes then turn out of pan on to cooling rack.

CHEESE HERB BEER BREAD

Steps:

• Preheat oven to 375°F Grease and flour a 9x5-inch loaf pan.
• Mix together flour, cheeses, sugar, baking powder, baking soda, oregano, parsley, thyme and salt.
• In a small bowl, combine beer and oil.
• Make a well in center of flour mixture.
• Add beer all at once, tossing with fork until dry ingredients are just moistened.
• Spread batter in prepared pan; smooth top.
• Bake bread until golden and a toothpick inserted in center comes out clean, about 50-55 minutes.
• Transfer pan to wire rack to cool for 15 minutes.
• Note: Keep in mind darker beers, like ales and stouts, are more flavorful than light.

THREE CHEESE BEER BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.
• 2. Grate all of the cheese.
• 3. In a large bowl whisk together the flour, baking powder, salt, dried mustard and Italian herbs.
• 4. Remove a 1/ 2 cup of the white cheddar and 1/2 cup of the Gruyere cheese and a 1/4 cup of the Parmesan and set aside for the topping of the bread. Add the rest of the cheeses to the flour mixture. Using your fingers mix in the cheese so all the cheese is coated in flour.
• 5. In a separate bowl whisk together the beer, sour cream, tomato juice, eggs and worcestershire sauce until thoroughly combined.
• 6. Add the liquid mixture to the dry ingredients and mix with a spatula just till mixed. Do not over mix.
• 7. Divide the batter between the two greased loaf pans and press down with a spatula. Sprinkle the top with the cheese that was set aside earlier.
• 8. Bake for 50 -55 minutes or until done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.

BACON BEER CHEESE BREAD BOWL

Steps:

• Preheat the oven to 375°F.
• Slice off the top of the bread. Hollow out the inside of the bread to create a bowl. Save the top of the bread for later.
• In a large bowl, combine whisk together the softened cream cheese and 1 cup of the beer, until well-combined. Combine the remaining tablespoon of beer with 1 tablespoon cornstarch. Add the cornstarch slurry, the whole grain mustard, and the Worcestershire sauce to the cream cheese mixture and whisk again to combine. Fold in the shredded cheeses, then fold in the bacon. Fill the bread bowl with the cheese mixture. Transfer the bread bowl to a rimmed baking sheet.
• Slice the top of the bread that was cut off earlier into thin pieces, and place them on the baking sheet, crust-side up.
• In a small bowl, mix together the garlic, herbs, and olive oil. Spoon or brush the herb mixture onto the tops of the bread slices.
• Bake the bread for 5 minutes, or just until the cheese is melted, stir, and continue to bake until the cheese begins to brown on top, about 30 minutes. If you notice that the bread slices begin to brown too much, cover them with foil as the beer cheese finishes cooking.
• Top the dip with chopped chives and serve warm with the bread slices, broccoli, and pretzels.

CHEESE AND ONION BEER BREAD

Steps:

• In a bowl mix all the ingredients except the beer and melted butter.
• Mix together.
• Then add the beer and mix together with your hand until all ingredients are mixed.
• Put mixture into a loaf pan (I use a silcon loaf pan).
• Then add the melted butter to the top of the mixture and bake at 350 degrees.

SPICY BEER CHEESE BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF
• Cut out the center of the loaf to create a bread boat. Reserve the part you pulled out for
• dipping later. Place bread boat on a sheet tray and bake for 7-10 minutes or until crispy.
• In a saucepan over low heat, melt the butter. Whisk in flour and let bubble for a minute.
• Whisk in brown ale and half-and-half. Whisk in Frank's Red Hot Original Sauce, Dijon, Worcestershire, garlic powder, kosher salt, and black pepper. Bring to a light simmer. Gradually whisk in cheddar cheese, allowing each bit of cheese to fully melt before adding more cheese. Once the sauce is fully melted and smooth, pour into bread boat.
• Broil for 30 seconds to slightly brown the top of the cheese, keeping a close eye because it can go from brown to burnt very quickly.
• Garnish with minced parsley. Serve with pretzels, vegetables, reserved bread, and chicken wings for dipping.

BEER & CHEESE BREAD FOR BREAD MAKER

Steps:

• Pour warm beer into bread maker pan.
• In a large bowl, fluff up or wisk gently together, flour, cheese, sugar and salt.
• Put this mixture on top of beer.
• sprinkle yeast over flour layer.
• near the end of baking, after bread has risen as high as it will get (last 1/2 hour left or so) quickly top loaf with remaining cup of cheese.
• Select "basic bread" and regular crust
• Baking time varies on your machine.

BEER CHEESE SOUP IN BREAD BOWLS

Steps:

• Bake mini-loaves as directed on bag.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat.
• Stir in flour; cook 1 minute, stirring constantly.
• Gradually add broth and half-and-half, cooking and stirring until thickened.
• Add cheese, Worcestershire sauce and beer.
• Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is melted and flavors are blended.
• Remove loaves from oven; cool 10 minutes.
• Cut top off each loaf.
• Lightly press centers of loaves down to form bowls.
• Place each bread bowl in individual shallow soup plate.
• Spoon soup into each bread bowl.
• Sprinkle with chives.
• Place top of each loaf next to filled bread bowl.