garlic cheddar beer bread.

Sunday night MET and I grilled a full chicken using this apparatus (highly recommend) and I decided we needed some fresh bread to accompany our meal. I used this recipe, and I think it will definitely be on rotation this fall/winter to go with all of our soups and stews.

What you need:

3 cups all-purpose flour
2 tbsp. granulated sugar
1 tbsp. baking powder
1 tsp. salt
½ tsp. garlic powder
2 tbsp. honey, slightly warmed
1 bottle (12 ounces) beer (I used Samuel Adams Summer)
1 cup shredded cheddar
3 tbsp. unsalted butter, melted

What you do:

  • Preheat the oven to 350°F.  Grease a bread pan.
  • In a medium bowl, whisk together the flour, sugar, baking powder, salt and garlic powder. Using a mixing spoon, stir the beer and honey into the dry ingredients until combined. Stir in the shredded cheddar until just combined. (Be careful not to over mix the dough.) Transfer the dough to the pan, and spread it out with a spoon so that it’s roughly level.
  • Bake for 40 minutes. Remove the pan and brush the melted butter on top of the bread. Return to the oven and bake for 10-15 more minutes, until the top is golden brown and a toothpick/knife inserted in the middle comes out clean. Let cool for at least 5 minutes. Serve warm.


  1. Oh boy... this seems so good. I foresee fat pants for me this winter.