Cheddar & Chive Mini Beer Loaves

Cheddar & Chive Mini Beer Loaves

I’m a bit late on this post but I made this last week to pair it with the Ranchero Beef Stew we had for dinner.  I made this into mini loaves so I can give some away.  This beer bread is fantastic by itself or with soups or stews.  Anything with beer in it is a great start to the week! Toodles!

Cheddar & Chive Mini Beer Loaves

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Ingredients:

  • 3 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • 4 tablespoons of granulated sugar
  • 1 big bunch of fresh chives, chopped (about 3 tablespoons)
  • 1 cup of shredded sharp cheddar
  • 1 (12 ounce) bottle of beer (I used a lager)
  • 1/3 cup of unsalted butter, melted and cooled

Cheddar & Chive Mini Beer Loaves

Preparation:

Preheat the oven to 350 degrees F.  Grease four 5-1/2″ x 3″-inch mini loaf pans.

Using a stand or electric mixer (or mix by hand) combine flour, baking powder, salt, sugar, chives and cheese.  Stir to combine ingredients.  Pour beer into the flour mixture and mix until just moistened.

Divide the batter among four mini loaf pans, about 2/3 full.  Spoon ~1 tablespoon of melted butter on top of each loaf.  Place the four mini loaf pans onto a baking sheet and bake for 30-33 minutes or until the tester/toothpick inserted into the center comes out clean.  You can serve this warm or at
room temperature.

Cheddar & Chive Mini Beer Loaves
 

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45 thoughts on “Cheddar & Chive Mini Beer Loaves

  1. I’m pinning this one onto my “Bread Board”…and baking really soon. It’s supposed to snow this weekend…hard to believe bcz yesterday was 90 degrees…but this is Utah.
    So, I’m going to plan on this with some stew…like you mentioned! Making me salivate at the computer this morning! Have a happy day!

  2. I’m a sucker for anything with beer in it. Sometimes I don’t even need to taste it, just the thought of it having beer in it for some reason makes me like it even more. BUT, in this bread you can actually taste the beer flavor (which can be good or bad I guess). For me it was great, it wasn’t overly bitter, but you could taste the hops in the background. Kind of gave it more of a complex flavor.

  3. I like how you made these into little loaves. I’ve never had beer bread but they look delicious and I’m sure anyone would appreciate getting one at a gift. Great to tuck away in the freezer, too. Enjoy the rest of the week!

  4. How come your bread turns out white? Is that because of the lager? It’s just I made a really nice ‘quick bread’ a couple of days ago with all purpose and buttermilk and was surprised it came out pale golden. Still really nice, though. Lovely and crispy when toasted 🙂

      • Thanks for that. I’m fascinated about baking right now. The bug has hit! Can I also pick your expertise: you’ve used a lot of baking powder. Is that, again, due to the amount of lager. It’s just I baked my banana bread again and, regardless of how good it tastes, it didn’t rise enough. I just knew with the state of the batter that was going to be the case. I think I need three times the amount. And I’m also using lemon juice. Hoping that doesn’t affect the rise as well.

      • Yay, so glad to hear the bug has hit! So the rule of thumb for adding baking powder is 1 teaspoon per cup of flour used in your recipe. In my case, I used 3 cups so 1 tablespoon (which equals to 3 teaspoons) is fine. Since you are baking banana bread, you might want to consider using baking soda instead of baking powder since bananas have acidity. You can read more about the differences between baking powder vs baking soda here: http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm I’m assuming you are using either an 8-inch or 9 inch loaf pan so I’m guessing you have about 1 1/2 – 2 cups of flour in your banana recipe so I would use about 1 – 1 1/2 teaspoons of baking soda. Be sure not to overmix your batter, it can make the bread tough. You want to mix it until just combined (the wet and dry ingredients.). Can’t wait to see your post. xx

      • Thank you so much. I was wondering about the differences ‘tween powder and soda. In my last bread I used both and that is super crunchy when toasted.
        Going to have a look at your link right now 🙂

  5. I’ve drunk beer with my bread, maybe even dipped a bit of crust into my beer-based beef stew, but put beer in the dough? I like the idea and the cheddar seals the deal! Thanks, Anne.

  6. Bookmarking this recipe… love the combo of cheddar and chives… looks so delicious. I love those 3 mini loaf pans you have. so cute. i wanna get that too.. so then you can give the other 2 loaves as gifts. 🙂

  7. Anne – what an irresistible combination – that bread with all its cheesy goodness looks amazing. So glad to have found your lovely blog!

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