![\"loaf](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2016\/06\/Cheddar-Beer-Bread-pin.jpg\")
<\/figure>\n\n\n\nI served this with a roast beef and then enjoyed it the next day as a roast beef sandwich. <\/p>\n\n\n\n
It would be equally delicious with barbecue or some hearty soup or stew. <\/p>\n\n\n\n
About the ingredients for Cheddar Beer Bread<\/h2>\n\n\n\n
As you can guess, two of the ingredients are cheese<\/strong> and beer<\/strong>. Use any beer and cheese you want here. I \"stole\" a good Mexican beer from my husband's end of the semester celebratory 6 pack. Thanks, Honey! <\/p>\n\n\n\n And I opted for cheddar because I think it pairs nicely with the beer. And, it's what I had on hand... Yes, I say that on the blog a lot.<\/p>\n\n\n\n Sugar<\/strong> is needed to help the bread rise and give it that toasty brown color. You could opt for honey or maybe molasses. Don't go with artificial here, unless you want a pale loaf.<\/p>\n\n\n\n The final ingredient is \"self rising\" flour<\/strong>. You can make your own self rising flour by substituting 3 cups all purpose flour, 2 teaspoons baking powder and 1 teaspoon salt. Which, of course, increases the ingredient count to a whopping six instead of four.<\/p>\n\n\n\n A 12 ounce beer contains 3 tablespoons of alcohol. After 30 minutes, only 35% of the alcohol remains per information on the Idaho State University website<\/a>. This means you are left with about 1 tablespoon for the entire loaf, or 1.5% alcohol for the loaf.<\/p>\n\n\n\n Using an alcohol free beer (which still contains a little alcohol) would reduce these even further, but there would probably still be trace amounts.<\/p>\n\n\n\n If you avoid all alcohol for health or religious purposes, you probably won't be interested in this recipe anyway. <\/p>\n\n\n <\/p><\/div>\nDoes the alcohol burn off?<\/h2>\n\n\n\n
![\"loaf](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2016\/06\/Cheddar-Beer-Bread-post-720x540.jpg\")
<\/div>\n\nRecipe<\/h2>