This Cheese & Herb Beer bread is simple, quick and delicious. It has no rise or proving time, you can bake it straight away and it is cheesy and full of flavour.Jump to Recipe
We love bread in our house, whether it’s toast in the morning, bread rolls that we stuff with our favourite fillings or crusty bread to go with soup or dip in pasta.
We love all the breads!
The Cheese & Herb Beer Bread recipe that we have here is so rewarding to make and doesn’t use traditional yeast. Instead we use yeast in the form of beer.
I have added basil and rosemary for a subtle herb flavour, other soft herbs that would work well would be chives, dill, chervil, and Italian parsley.
I have also added a lovely sharp cheddar cheese. You could add 1/2 a cup more cheese if you like it really cheesy!
This style of bread is best eaten within 2 days of baking. I like it served still warm from the oven with butter alongside a bowl of pasta with a tomato sauce, and the next day used as sandwich bread with Tomato relish and salad greens.
How to make Cheese & Herb Beer Bread:
First you need to place your cast iron Dutch oven, I am using my Biroix, in the cold oven with the lid on. Turn the oven on to 200 degrees fanbake. We want the pot to come up to temperature with the oven, as opposed to placing it in a hot oven. It needs to be in the oven for at least 30 minutes before cooking the bread in it.
Now lets make the bread dough. Take a large bowl, sift the flour, add the salt, sugar, cheese and herbs and mix to combine.
Make a well in the dry ingredients and add the beer. It will bubble up.
Mix well, I like to mix with a wooden spoon, and then a blunt butter knife. Now take the mix and bring it together with your hands and knead a little to get it into a nice rough round shape. Transfer to a piece of baking paper dusted with a little flour.
It is now time to take the Dutch oven out of the oven, make sure you protect your hands, it will be VERY hot. Working quickly but carefully, take the lid off the dish, place the baking paper and bread into the dish, with a sharp knife cut a X on the top of the bread around 2 cm deep, this helps the steam release and looks pretty. place the lid back on the dish and into the oven it goes. Cook for 80 minutes, then take the lid off and cook for a further ten minutes until golden.
Common questions about Cheese and Herb Beer Bread:
What kind of beer should I use? Bare in mind that you will taste the beer. So something that is quite neutral is usually my pick.
Cheese and Herb Beer Bread
- 330 ml can of Beer
- 3 cups self raising flour
- 1 ½ teaspoons salt
- 3 tablespoons sugar maybe brown sugar
- 1 cup cheddar cheese grated
- 3 tablespoons chopped herbs I used fresh basil & Rosemary
To cook the bread in the Biroix Dutch Oven, place it in the cold oven, with the lid on, and turn on to 200 degrees fan bake. You want the pot to be in the oven for at least 30 minutes before cooking the bread in it.
Sift flour into a large bowl.
Add salt, sugar, cheese and herbs, mix to combine
Make a well in the dry ingredients, add the beer
Mix well. I find it easiest to mix with a wooden spoon, and then swap to a blunt butter knife.
Bring it together with your hands and knead a little just to get into a round shape.
Transfer to a piece of baking paper dusted with a little flour and shape into a round loaf
Take your dish out of the oven, it will be very hot. Always use tea towels or pot holders from now on to handle the cooking dish.
Using the baking paper, pick it up and place inside your preheated Biroix.
With a sharp knife, make a large cross on the top of the bread
Place the lid on the Biroix (remember the lid is hot) and place the oven. Cook for 80 minutes, then take the lid off and cook for another ten minutes. Until golden.
Leave to cool on a rack for at least ten minutes before slicing.
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This recipe was designed by me for Biroix. All words are my own.