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Beer and cheese bread — Fresh homemade recipe photo

Beer and cheese bread

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I first made this bread when I needed a side dish that felt special but required zero active babysitting. The scent of toasted garlic and sharp cheddar filling the kitchen was enough to convince my family we were at a high-end pub, even though it came from a loaf pan.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

The Bread Base
  • 1 loaf 1 lb loaf French bread or Italian loaf (about 30 oz / 850g), sliced lengthwise but not all the way through (hinged open like a book)
  • 2 tbsp unsalted butter melted
  • 1 tsp garlic powder
The Cheese Spread
  • 4 oz cream cheese softened to room temperature
  • 1/2 cup sharp cheddar cheese finely shredded (do not use pre-shredded bags if possible; it contains anti-caking agents that hinder melting)
  • 1/2 cup mozzarella cheese finely shredded
  • 3 tbsp all-purpose beer a lager or pilsner works best for mild flavor; stout adds depth but darkens the bread
  • 1/4 tsp onion powder
  • 1/8 tsp smoked paprika
  • 1 pinch salt
The Finish
  • 2 green onions thinly sliced (for garnish)

Method
 

  1. Prep the Oven and Bread: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place the hinged loaf on a cutting board. Slice the lengthwise into thin slabs, stopping about 1/2 inch from the crust edge so it stays connected.
  2. Make the Spread: In a medium bowl, beat the softened cream cheese until smooth. Whisk in the melted butter, beer, garlic powder, onion powder, paprika, and salt until fully incorporated. Fold in the shredded cheddar and mozzarella cheeses. The mixture will be thick and chunky; this is correct.
  3. Fill the Bread: Use a small offset spatula or your fingers to spread the cheese mixture generously between every slice of bread. Push it deep into the cuts. If you have leftover spread, reserve it for dipping later (it’s excellent with crackers).
  4. Bake: Place the filled loaf on the prepared baking sheet. Bake for 12–15 minutes, or until the cheese is bubbly and the edges of the bread begin to turn golden brown. Watch closely after minute 10; if the top browns too quickly, tent loosely with foil.
  5. Rest and Serve: Remove from the oven and let it rest for at least 5 minutes. This allows the cheese to set slightly so it doesn’t slide out when sliced. Garnish with sliced green onions before slicing into individual portions.

Nutrition

Calories: 340kcalCarbohydrates: 28gProtein: 14gFat: 18gSaturated Fat: 10gCholesterol: 35mgSodium: 520mgPotassium: 95mgFiber: 1gSugar: 2gVitamin A: 15IUVitamin C: 2mgCalcium: 280mgIron: 1mg

Notes

The secret is letting the cheese mixture sit in the cuts for ten minutes before baking; this ensures every bite gets that creamy, gooey punch without burning. It’s become a staple because it pairs perfectly with anything from chili to roasted chicken, requiring only fifteen minutes of hands-on time.

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