I’ve had many requests for our Cheesy Bacon Beer Bread recipe. Here it is!
A few Summers ago, a dear friend of mine baked some Cheesy Beer Bread for my husband (that farm boy loves his bread). He enjoyed it so much that I tried to recreate the recipe in my head. I basically used a basic bread recipe my mother-in-law taught me and tweaked it a bit to include the beer!
Here’s the story…
When Farmer John and I first started dating *gasp* over twelve years ago, I received many inquiries from the ladies in the community asking how my pie crust and bread recipes were. You see, apparently a farm wife on the Island needs to know how to bake a good pie and a good loaf of bread!
Well, I’m a failure in both! My hands have always been too warm for a good pie crust. A friend taught me a few years ago how to make a no-fail pie crust, so I’m good with that now. As for homemade bread?
The problem is that A) I’m not much of a bread person. Although, the aroma of a lovely, hot, crusty French bread will make me very happy, I’ve never really loved bread. I know. Crazy.
B) I just really, really sucked at making bread. I’m very impatient. Letting the dough rest and proof always drove me batty. Patience really is not a virtue I possess. When my friend introduced the idea of beer bread to me, it was a total game changer. Instead of having to go through the process of letting the yeast do its thing, it was all magically done by the yeast in the beer! This has changed my life forever.
The only thing is now, the only bread I ever make has beer in it. HA!
- 1½ cups cubed or shredded cheese, reserve ¼ cup for topping the bread (I used aged cheddar, but you can even do a mix of cheeses if you wish)
- ⅓ cup chopped chives
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 2 tbsp honey
- 12 oz beer (I used Manitoulin Brewing Company's SWINGBRIDGE Blonde Ale) **It comes in a 473ML can, so bake with some and drink the rest!
- 6 strips of bacon, cut into small pieces and cooked. Reserve 2 Tbsp to sprinkle on top.
- Preheat the oven to 375 degrees F. Grease a regular loaf pan. I coated the inside and bottom of the loaf pan with garlic-infused olive oil, but you can grease it with butter if you wish.
- In a large bowl, mix together the flour, salt, and baking powder. Add 1 cup of the cubed or shredded cheese and the chives; toss together and make sure ingredients are combined well.
- Add the beer and honey to the flour mixture. Add bacon. Mix until all ingredients are incorporated.
- Add cheesy beer dough into greased loaf dish and top with remaining cheese and remaining bacon. I drizzled a bit of garlic-infused olive oil over top, but you can omit that step if you wish.
- Bake for 55 to 60 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool on cooling rack before slicing and serving.
Just one bottle of beer, folks! One bottle.
I’ve tried a variety of beer in my bread-making, but have to say that my favourites for making this bread are Steam Whistle, Manitoulin Brewing Co. (Bridal Veil Pale Ale, Swing Bridge Blonde, Cup & Saucer English Ale), Split Rail Brewing (Copper Lager, Amber Ale, Hawberry Ale, Loon Song Oats Stout). and Moosehead’s Cracked Canoe.
Those who know me, know that I don’t drink much, and I am very picky when it comes to beer. I’m more of a cider, cocktail, or wine kind of person. The above mentioned beer labels are all ones that I do enjoy.
Now, this is NOT a sponsored post, but I’ll just say that whichever beer you prefer drinking would be the perfect one to use in your Cheesy Bacon Beer Bread!
I have also changed up the recipe a few times. Sometimes I use chives, and other times I use fresh dill from the garden. I’ve even used jalapeno peppers for a bit of heat.
If you do try this Cheesy Bacon Beer Bread recipe, let me know what you think!