Save the cold beer for drinking. This Cheesy Beer Bread recipe calls for tepid beer and shredded cheddar. Make this beer bread to accompany soup or salad!
What You Need
Original recipe yields 16 servings
3 cups flour
1 Tbsp. CALUMET Baking Powder
3 Tbsp. sugar
1 tsp. salt
1 cup KRAFT Shredded Cheddar Cheese
1 bottle (12 oz.) beer, at room temperature
2 Tbsp. butter
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Please use alcohol responsibly.
Let's Make It
Heat oven to 375ºF.
Mix first 4 ingredients in large bowl until blended. Stir in cheese. Add beer; stir just until dry ingredients are moistened. (Do not overmix. Batter will be lumpy.)
Pour into 9x5-inch loaf pan sprayed with cooking spray; drizzle with butter.
Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.
Batter can be prepared ahead of time. Freeze in airtight container up to 2 months. Thaw in refrigerator before pouring into prepared pan and baking as directed.
Prepare using your favorite non-alcoholic beer.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.