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Beer Cheese Bread

This beer cheese bread recipe is divine warm from the oven and slathered in butter!

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 40 mins
Servings: 20 slices
Calories: 218 kcal
Course: Bread
Cuisine: American

Ingredients

  • 12 ounces beer any kind, but I love Fat Tire Amber Ale
  • 12 ounces Velveeta
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons unsalted butter
  • 5 cups bread flour
  • 2 packets rapid-rise yeast
  • 8 ounces cheddar cheese cut into small cubes

Instructions

    Cup of Yum
  1. In a large pot over medium heat, stir together the beer, Velveeta, sugar, salt, and butter until just melted.
  2. Remove from the heat and allow to cool until it's just warm - around 110 degrees. Too hot and it will kill the yeast, too cold and your bread won't rise! Stir occasionally as it's cooling to keep the cheese incorporated and to help speed up the cooling process.
  3. In the bowl of your stand mixer fitted with the dough hook, combine 2 cups of the bread flour and the 2 packets of rapid rise yeast.
  4. Pour the warm beer mixture into the flour and yeast and turn your mixer until low speed and gradually add the remaining flour until the dough is a shaggy and cleans the sides of the bowl.
  5. Turn mixer to medium and knead dough for 5 minutes.
  6. Pour the cubed cheddar cheese into the mixer and allow it to incorporate into the bread dough.
  7. Remove the dough from the mixer and grab any stray cheese cubes from the bottom of your mixing bowl and poke them throughout the dough.
  8. Place dough in a greased bowl and allow to rise in a warm place until doubled - about an hour, but sometimes a bit more.
  9. Punch the dough down and separate into two equal balls.
  10. Place one ball of dough on a floured surface and press into a rectangle shape about 10x6 inches.
  11. Cut the dough into three long strips, leaving 1/2 inch intact at the top of the rectangle. Braid the dough and tuck the ends under.
  12. Repeat with second ball of dough.
  13. Spray two 8x4 loaf pans with cooking spray and place the loaves inside.
  14. Return to a warm spot and let rise again, about 1/4 inch above the pan.
  15. Bake for 350 degrees for 35-40 minutes, tenting the top with foil for the final 10-15 minutes of baking time.
  16. Turn the loaves out onto a wire rack to cool.

Nutrition Information

Calories 218kcal (11%) Carbohydrates 26g (9%) Protein 10g (20%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 22mg (7%) Sodium 690mg (29%) Potassium 105mg (3%) Sugar 2g (4%) Vitamin A 315IU (6%) Calcium 185mg (19%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 20slices

Amount Per Serving

Calories 218

% Daily Value*

Calories 218kcal 11%
Carbohydrates 26g 9%
Protein 10g 20%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 22mg 7%
Sodium 690mg 29%
Potassium 105mg 2%
Sugar 2g 4%
Vitamin A 315IU 6%
Calcium 185mg 19%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.