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Beer-Batter Cheese Bread

Yields1 ServingTotal Time1 hr

 8 oz Gruy√®re cheese, 4 ounces shredded and 4 ounces cut into 1/4-inch cubes
 3 cups all-purpose flour
 3 tbsp sugar
 4 tsp baking powder
 1 ½ tsp salt
 ½ tsp pepper
 12 oz light-bodied beer, like American lager
 4 tbsp unsalted butter, melted

Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9 by 5-inch loaf pan.


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.


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.)