This is the EASIEST and YUMMIEST cheddar and chive no-knead beer bread – I promise. There are only a few ingredients, and it’s completely fool-proof. I don’t think it’s possible to actually mess it up. No kneading, no mess, no rise time. Just a melt in your mouth heart-warmer. This would be such a great addition to Thanksgiving or Christmas dinner!
I don’t know how else to describe this bread, besides squishy and delicious. It has the most wonderful crispy edges, and is so full of flavour it doesn’t even need butter (although, everything is better with butter ;) ). It is actually sooo good. Every time I serve this to guests, they rave about it, which makes me feel great because I put little to no effort in but produced a 5-star meal (hehe).
My mom taught me to always make well-rounded meals, with three components – a protein (beef, chicken, fish, egg etc), vegetables, and a carbohydrate. This bread becomes my go-to carbohydrate solution, when I make a roast or some protein but I don’t have potatoes around the house to cook up with it. I’ll also make it when I have a sauce I need to soak up. The best part it, I don’t need to pre-prepare for it. I usually have all the ingredients I need just laying around the house, and since there’s no rise time or kneading time involved like with other breads, it’s ready to go in the oven in ten minutes.
These are the essential ingredients:
Flour (to make it healthier, you can do 50% white flour and 50% whole wheat)
Baking powder
Honey
Beer or cider. Both work great. I actually used Athletic Brewing non-alcoholic stout, and I use their lager all the time
Melted butter (you pour it on top before baking, which gives the bread the most deliciousssss crispy edges that Ryan and I fight over)
I also love to add grated old cheddar. Use a good old cheddar! There’s no point in using cheese if it doesn’t taste like anything ;) I also love to add chives. Bacon bits would be an amazing addition, or you could put in apple slices which is also a favourite of mine!
What beer to use:
I really love to make this with a stout beer, which gives it the most delicious caramelized flavour. In the fall, I do like to make it with cider, for an apple sweetness. Really any kind of beer would taste great. I add grated old cheddar and chives. My favourite version is a “Cheddar and chive Guinness bread.”
The carbonation and yeast in the beer help this bread to rise, along with the baking powder, which is the main leavening agent. The reaction time is immediate, hence why no kneading is required!
Again, this would be an awesome Thanksgiving or Christmas side, since it’s so easy and such a crowd pleaser. A loaf tin doesn’t take up much space in the oven, so it can squish in beside a pan of roasting vegetables. It takes no time at all to mix up. Just make sure to leave it enough time to bake in the oven, and you can serve it right away.
I did share this recipe on my personal Instagram page a while ago, but thought I’d officially get it up on the blog. Enjoy!
Cheddar and Chive Beer Bread
Servings: 1 loaf, about 8-10 slices
Prep time: 8 minutes (timed it ;) Including picking chives from the garden and chopping them)
Bake time: 50 minutes
Total time: 58 minutes
INGREDIENTS
3 cups all purpose flour
1 tablespoon baking powder
2 tsp salt
1 (12 ounce) beer (use your favourite, I love a stout, lager or cider)
1/4 cup honey
1 packed cup or 100 grams grated cheddar, divided
1/4 cup chives, chopped
1/4 cup butter, melted
INSTRUCTIONS
Preheat the oven to 375°F.
Grate your cheddar cheese. Grease a 9x5 loaf pan with butter or cooking spray.
To a large bowl, add your flour, baking powder, salt, and honey. NOT the butter, that comes later. Add 2/3 of the cheddar, making sure to break apart any clumps. Pour the beer over top, and stir everything until combined.
Transfer the batter to the loaf pan and spread it evenly, pushing the batter in to the corners. Pour the melted butter over top!
Transfer to the oven, and bake for 45 minutes or until the bread is puffed up and slightly browned. Remove from the oven, sprinkle on the remaining 1/3 of the cheddar, and return to the oven. Bake for an additional 5 minutes, or until the cheese is melted and an inserted toothpick comes out clean.
Slice it up and enjoy it warm! The crispy end pieces are the best part ;)
