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Cheesy Beer bread – perfect with a cup of comforting soup!

Posted on July 22, 2013 by in baked goods

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Cheesy beer bread, all hot and steaming in the one hand and in the other hand a cup of comforting soup…… that is what I call a balanced diet!

“Cheesy” may refer to a recipe containing cheese, or information that is cheap, unpleasant, or blatantly inauthentic. The comparative is cheesier and the superlative is cheesiest! So I thought, what is the cheesiest joke I have ever heard? This is mine:

What did the fish say when it swam into a wall?



The cheesiest dish I can think of right now, this plate of Boozy Figs with Camembert! If cheesy is your thing, you have certainly come to the right place. Even in the middle of winter, your taste buds will do the happy dance for this salad of Crumbed Goat’s Cheese and Figs or some Halloumi Wraps with Peach Chutney.  When biting into a chili popper or toasted cheese sandwich, there is something so sexy and appealing  when the melted cheesy goodness runs out, that people usually point at you and say: I want what she’s got!”

This bread recipes is know the South Africans as Beer Bread ( Bierbrood) en was quite the fad a few years ago. The basic ingredients are  self raising flour and beer, but then people started adding packets of soup, cans of relish, some concoctions far too ghastly to even mention. For the those of you who do not understand the basics of baking……. both beer and bread have a common creation process: yeast is used to turn sugar into alcohol, which in the case of bread then evaporates during the process of baking. Beer acts as the ” yeast” and when it hits the baking soda in the self raising flour, it causes the bread to rise. Personally I like things simple as you know, so I prefer my bread without any major flavorings, but even a simple girl like me, cannot resist a bit of cheesy goodness every now and then. When I bake this bread for breakfast, I love adding a can or corn ( not creamed corn), it is delicious with bacon and soft runny eggs. In this case I replace the beer with buttermilk! You can also used different types of beer, obviously the darker your beer, the darker the bread will be as you can see in the Smokey Onion and Olive Beer Bread!


Cheesy Beer Bread

makes 1 loaf or 6 individual loaves


500 g self raising flour

500 ml beer

250 ml mature cheddar cheese

fresh herbs or your choice – I used thyme

5 ml salt


Preheat oven to 180 C. Mix all the ingredients together is a mixing bowl and spoon into a pan or mugs which you have sprayed with Spray ‘n Cook. Bake for 35-45 minutes. Serve with this delicious Bean Soup!

* Cook’s Notes – These individual breads are perfect to sell at your next fundraising event or to pop into a friendship basket!


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24 Responses to “Cheesy Beer bread – perfect with a cup of comforting soup!”

  1. usha singh 23 July 2013 at 7:53 am #

    this looks divine–how do you think it will if i use soda water or Coke Zero instead of beer–because i also do not use alcohol in my cooking

    • Flee 23 July 2013 at 9:37 am #

      Usha, you do get beer that is non alcoholic, like Becks. I wonder if that might work?

      • Gale Cossette 9 January 2019 at 3:33 pm #

        Actually I make beer bread all the time. Anything with fizz will work. I have used Martenellis apple cider with grated apple with the skin on and cinnamon for a nice sweet bread with confectioner sugar glaze topped off with chopped dried cranberries and chopped pecans on the top. I serve it with home made honey butter. Out of this world. I have also used 7up for the “yeast”. By the way anything with carbonation works.

        • nerinatimm 3 February 2019 at 10:12 pm #

          Thank you for all the handy tips, will sure be using them soon.

    • Carmen 26 July 2013 at 1:48 pm #

      @usha – the reason for the beer is the same as using yeast – rising. So I personally don’t think that anything else will work.

      • Lin j cassidy 27 August 2013 at 1:40 pm #

        also the alcohol cooks out so it will not contain alcohol when cooked like wine in sauce or gravy 🙂

        • Lin j cassidy 27 August 2013 at 1:43 pm #

          250 ml of cheese? how many grammes?

          • nerinatimm 27 August 2013 at 4:35 pm #

            I would say about 100 g

  2. kara 18 November 2013 at 3:01 am #

    what type of beer??? Im sure it would be very different with a dark to a light one??? what did you use?

    • Conchi 14 January 2018 at 9:01 pm #

      I use light for every day bread with a dash oh sugar and dark for nice soups. And add a bit of cheese on top also.

      • nerinatimm 16 January 2018 at 5:15 am #

        This sounds delicious!

        • Pilar 26 March 2020 at 2:38 am #

          How can I substitute self rising flour? I don’t have it in my country.
          Thank you.

          • nerinatimm 8 May 2020 at 6:00 am #

            Thank you for your visit. I cup normal white flour with with ½ t baking powder and ½ t baking soda.

  3. Jennfier 30 June 2014 at 10:26 pm #

    I love the presentation you did as well. I am wondering if lining your baking dishes or mugs with parchment paper prior to baking?

  4. Tía Lou de Cosas que nos hacen disfrutar 10 October 2014 at 10:22 pm #

    Nice pics and fantastic recipe. I can almost smell it fron Spain 🙂

  5. Pat 23 October 2014 at 11:09 pm #

    Has anyone changed the weight and measurements into cups and ounces for us in the USA?

  6. Barbara 19 January 2015 at 9:16 pm #

    Hiya – just made you’re cheesy beer bread and it came out looking amazing but it is doughy – I baked for approx 50 mins and it was clean on the skewer but when cooled it is mottled with slightly uncooked bits – Should I have left it longer ? it smells amazing and apart from the doughy bits the taste is great – Can you Help? LOL

    • nerinatimm 20 January 2015 at 11:53 am #

      Hello Barbara, thank you for trying my recipes! I have no idea, you know flour sometimes vary and have more or less moisture! Not sure what you baked it in? Try and bake it at a lower heat but for 10 min longer?
      Let me know if you had any success!

      • Barbara 20 January 2015 at 9:23 pm #

        Thankyou so much for your reply – We have toasted the bread to dry it out. but i will make some more and lower the heat as you suggest – my oven could be running hot !! Kitchen does smell great whilst baking this lol

  7. Barbara 19 January 2015 at 9:22 pm #

    Oops forgot to say used cider instead of beer would this be the cause ?

  8. Arlene Dulaney 6 January 2018 at 6:56 pm #

    I want to make this recipe for my book club. We have just finished reading Born a Crime by Trevor Noah for our next Friday, January 12, meeting. Please let me know how many individual portions and how high to fill the individual tins. This looks perfect and yummy for the occasion. With deep appreciation for your time, Arlene Dulaney

    • nerinatimm 16 January 2018 at 5:19 am #

      Hello Arlene, so sorry for my delayed response. Because it is such a stiff dough, you can fill the cups ¾. The dough will rise up to give you a pretty crusty bread!

  9. Vicki 17 December 2018 at 5:10 pm #

    Hi, not sure if this has been asked yet or not, but where on earth did you get those cups to bake the bread in? 😁 thanks in advance!!

    • nerinatimm 21 December 2018 at 9:18 am #

      Vicky, I bought those at Giant’s in Epping Cape Town. Every Co-op should have, like Agri-mark.

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