Recipes, Student Life

Cheese, herb and beer bread

Beer bread is a savoury quickbread, much like a salty, dense pound cake. This specific recipe is made with cheese, which seeps through the delicious bread. Rosemary and thyme impart a sophisticated flavour, but the real kicker is the beer, which acts as a levener and adds a yeasty undertone. And who doesn’t have an extra bottle of beer lying around? The dough comes together in three minutes and can be used as sandwich bread, a snack, or a savoury breakfast pastry.


2 1/4 cups all purpose flour•1 tsp. baking soda•3/4 tsp. baking powder•1 1/2 tsp. salt•3/4 cups + 2 tbsp. shredded cheese•1 tbsp. dried thyme•1 tbsp. dried rosemary•1 12-oz. bottle of beer•1/4 cup olive oil•2 tbsp. water (if needed)


1.Preheat oven to 375 degrees Fahrenheit. Grease a standard-sized loaf pan.2.Whisk together the flour, baking soda, baking powder, and salt. Mix in 3/4 cup of cheese and herbs.3.Add the beer and mix until just combined. Mix in the olive oil. There should be no dry flour left in the bowl. If there is, add the water and mix gently.4.Pour batter into the pan and sprinkle the remaining cheese on top.5.Bake for 50-55 minutes, until a tester comes out clean. Let cool on a rack for at least 30 minutes before serving.

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