Cheesy Beer Bread
Makes 1 (9×5-inch) loaf
  • 1⅓ cups (320 grams) pale ale beer
  • ⅓ cup (76 grams) unsalted butter, melted
  • ¼ cup (60 grams) whole buttermilk, room temperature
  • 4 cups (500 grams) self-rising flour
  • 2½ cups (250 grams) shredded Monterey Jack cheese with peppers
  • ¼ teaspoon crushed red pepper
  1. Preheat oven to 375°F (190°C). Butter a 9×5-inch loaf pan.
  2. In a large bowl, stir together beer, melted butter, and buttermilk. Add flour, cheese, and red pepper, stirring just until moistened. Pour batter into prepared pan.
  3. Bake until golden brown and a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool in pan for 10 minutes. Serve warm or at room temperature.
*If you don’t have self-rising flour, you can make your own. For every 1 cup of all-purpose flour add 1½ teaspoons of baking powder and ¼ teaspoon of salt.
Recipe by Bake from Scratch at