Easy, cheese fall themed beer bread with a touch of sage.
There is just something about beer bread…The sweetness, the crust, the soft texture, the distinctive smell, the warmth. And when the weather gets cold we seem to crave it even more.
Cheesy Porter Bread Ingredients
This is pretty much our base recipe, the one we use for all types of beer bread, but we add shredded cheese.
To make it you will need:
- sweet porter ale or stout – avoid bitter types, see below for tips on what to select
- cheddar cheese
- butter – melted, to pour over the thick bread batter
- baking powder, salt and sugar
- sage leaves – optional, but what a fragrant addition!
How to Make It
Beer bread is simultaneously the fastest and the least-effort-required bread you could possibly bake.
All you have to do is:
- Heat the oven and line a bread pan with parchment paper.
- In a mixing bowl combine all the dry ingredients, then pour the beer and mix just a few times to incorporate (too much mixing will get the gluten excited).
- Fold in the shredded cheese and transfer to the lined pan.
- Top with the melted butter – it will pool to the sides as shown below, than bake.
A Few Words on the Choice of Beer
Neither Chris, nor I (and we suspect you too) like to taste the bitterness of hops or roasted barley in a loaf, so we always make sure to choose a sweeter brew.
When selecting a porter (or brown ale or stout) go with one brewed without roasted barley in the grain bill and not too aggressively flavored with bittering hops.
To that end classic English (brown) porters are your best bet, but milk stouts (aka British sweet stouts) can work beautifully too. Baltic porters (which are actually lagers, strong and sweet) are a great contender.
In the case of this porter beer bread, the IBU of the Geary’s London Porter I used was only 28.
(If you have a few extra minutes you can refresh your understanding of Stout vs Porter.)
How to Keep Your Porter Bread Moist
Beer bread dries out much quicker than yeast breads or even naturally fermented sour dough bread. Just like Irish soda bread does.
If you want to keep a loaf moist for a bit longer adding some olive oil can help.
Once out of the oven, place your bread onto a cooling rack (still in the pan) and turn off the oven. Generously brush it with olive oil – about 1/4 cup, then put it back in the warm oven for just a few more minutes.
The loaf will soak it all up, faster than you think. The olive oil will also impart an herbal/floral flavor.
Do This with Beer Bread Past Its Prime
Beer bread is best fresh out of the oven but this doesn’t mean that you should discard any leftovers.
Day old beer bread slices
- make amazing grilled cheese sandwiches.
- transform into decadent croutons (cubed and pan toasted with butter and herbs).
- are perfect for stuffings or savory brad puddings (cubed and further dried).
- 3 cups flour
- 4½ tsp baking powder
- ¼ cup sugar
- ½ tsp salt
- 12 oz porter, or stout, choose one with low IBU
- 1/2 cup of shredded cheese
- 1/2 stick unsalted butter
- 10 sage leaves, optional
- Preheat your oven to 350°F.
- In a mixing bowl combine the dry ingredients and mix well together.
- Add the porter while gently stirring until all the dry ingredients are moistened. Do not overmix.
- Fold in the shredded cheese.
- Line a 9x5 inch loaf pan with parchment paper, grease it and spread the dough into it.
- Melt the butter and gently pour it over the dough.
- Decorate with sage leaves (optional).
- Bake for approximately 50-55 mins or until a toothpick inserted in the middle of the bread comes out clean.
- Let the bread cool off for about 10 minutes before gently pulling it out of the pan and serving.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 649 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 44mg Sodium: 943mg Carbohydrates: 89g Fiber: 3g Sugar: 13g Protein: 14g