Beer and Cheese Bread

A few weeks of sweet stuff and I’m ready to make something savory. This bread doesn’t require yeast and you don’t need to spend time waiting for it to rise. It’s quite easy to make as a breakfast food! The original recipe called for shredded cheese but I decided to make the cheese chunky so it’s easier to taste them.


1 tbsp olive oil
2 cloves garlic, chopped
1/4 tsp freshly ground white pepper
3 cups all-purpose flour
3 tbsp sugar
2 tsp baking powder
1 tsp salt
1 cup strong cheddar cheese, roughly chopped
12 ounce (roughly 350ml) lager beer
2 tbsp melted butter


Heat your oven to 185C and line a 9-inch cake pan with baking paper.

Heat the olive oil in a saucepan and gently fry the garlic and pepper. Do not brown garlic as you don’t want it to become bitter.

In a mixing bowl, combine flour, sugar, baking powder and salt. Whisk the mixture to incorporate some air into it. Form a well and pour the garlic, cheese and beer into it. Combine until the mixture is just moist. Spoon the batter into your pan and drizzle a tablespoon of melted butter over the top. Bake in the oven for 35 minutes, drizzle the remaining butter on top of the bread and bake until the top is golden brown and a toothpick inserted into the middle comes out clean (roughly 15 minutes).

The finished product is an in-between of a scone and a cake. You’ll get a nice mix of pungent garlic and salty cheddar with every bite. Dip in mushroom soup or eat with cold cuts.

Beer and Cheese Bread

Beer and Cheese Bread, $5.50 (self collect)

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