cheesy beer bread

Cheesy Beer Bread


3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon ancho chile powder (optional)

4 ounces Comte cheese, shredded

4 ounces semi-soft sheep's milk cheese cut into cubes (like Pyrenees Brebis)

1 1/4 cups (10 ounces) beer

1 large egg, lightly beaten

1/4 cup sour cream

2 tablespoons unsalted butter, melted


  1. In a large bowl, whisk together the flour, baking powder, kosher salt, black pepper, and ancho chile powder (optional).
  2. Stir in half (two ounces) of the Comte cheese and all of the semi-soft sheep's milk cheese, making sure each piece is covered with flour.
  3. In a medium bowl, whisk together the beer, egg, sour cream, and melted butter.
  4. Add the wet ingredients to the dry ingredients and fold together until combined. Do not overmix.
  5. Spray a 9x5 loaf pan with non-stick cooking spray, sprinkle approximately one ounce of the Comte cheese over the bottom of the pan, and pour the batter into the pan.
  6. Smooth the top and sprinkle with the remaining one ounce of Comte.
  7. Bake at 350 degrees F for 45-55 minutes, rotating the pan halfway through the baking time. When the bread is done, the top will be browned and a toothpick inserted into the center of the bread will come out clean.
  8. Allow the loaf to cool in the pan for 20 minutes or so, then turn out onto a wire rack to cool completely.


The bread keeps well in the freezer. Simply wrap in a layer of plastic wrap followed by a layer of aluminum foil and freeze.

Courses Bread

Recipe by Love & Flour at