Description
Celebrate St. Patrick’s Day with this delicious homemade Beer Bread featuring sharp cheddar cheese and crispy bacon, baked to golden perfection with a rich Guinness beer infusion. Easy to prepare and perfect for sharing, this savory bread pairs wonderfully with stews, soups, or enjoyed on its own.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
Cheese and Bacon
- 1 1/4 cups shredded cheddar cheese (divided)
- 4 slices bacon, cooked and chopped (about ¼ cup)
Wet Ingredients
- 12 ounces Guinness beer, at room temperature
- 2 tablespoons butter, melted (plus extra for greasing and drizzling)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a bread pan thoroughly with butter and set it aside to ensure your bread doesn’t stick during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined, ensuring even distribution of the leavening agent and seasonings.
- Add Bacon, Cheese, and Beer: Create a well in the center of the dry ingredients. Add the cooked and chopped bacon, about 3/4 of the shredded cheddar cheese, and the room temperature Guinness beer into the well. Stir gently with a spoon just until the ingredients are combined—do not overmix to avoid a dense bread texture.
- Prepare for Baking: Pour the batter into the greased bread pan. Sprinkle the remaining shredded cheese evenly over the top. Drizzle 1 tablespoon of melted butter on top of the cheese for extra moisture and flavor.
- First Bake: Place the pan in the preheated oven and bake for 30 minutes, allowing the bread to set and start rising.
- Butter Drizzle: After 30 minutes, remove the bread from the oven and drizzle the remaining tablespoon of melted butter over the top to promote browning and add richness.
- Second Bake: Return the bread to the oven and bake for an additional 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped, indicating it is fully cooked.
- Cool the Bread: Transfer the bread from the pan to a wire rack and let it cool for about 5 minutes. Then, remove it fully from the pan to allow further cooling on the rack. Optionally, brush the loaf with more melted butter for a shiny crust, if desired.
Notes
- This recipe was adapted from Food.com.
- Bring the beer to room temperature before mixing to help the dough rise better.
- Avoid overmixing the dough to prevent dense bread.
- When measuring flour, fluff first, spoon into the measuring cup, and level the top for accuracy.
- Shred your own cheese for best flavor and texture.
- To store leftovers, keep in an airtight container in the fridge for up to 5 days.
- To freeze, wrap the bread tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
- Reheat leftovers in the microwave, oven, or toaster oven until warmed through. Monitor closely to avoid drying out.
