Irish Cheddar Stout Bread

No yeast needed for this very easy homemade bread recipe. Moist and savory Irish Cheddar Stout Bread is easily sliced and tastes great with butter!

Why this recipe works:

Have you ever made beer bread?

Beer bread is basically the combination of beer and self rising flour. It yields a perfectly rising, perfectly spongy, perfectly flavored bread that is perfect for slicing.

Because of the beer, you don't need to mess around with yeast and warm water and kneading. This is quite possibly the easiest way to make bread.

The Irish cheddar cheese and stout beer not only adds great flavor, but makes it a fun recipe to make for St. Patrick's Day.

Here's how to make it:

1. First step is to preheat the oven and prepare your loaf pan.
2. Next, you'll combine all of the dry ingredients in one large bowl along with the shredded cheddar cheese.
3. Add the stout beer and mix just until combined. You'll pour the batter into your prepared pan and allow it to rest for about a half an hour.
4. The bread will take about 50 minutes to bake and about 5 minutes before you take it out of the oven, you'll want to rub a tablespoon of butter over the hot top. Mercy.

Cooking tips:

• You can substitute the flour, sugar, and baking powder in my recipe with 3 ⅓ cups self rising flour if you have it on hand.
• Since I made this bread for St. Patrick's Day, I used Guinness stout for my beer, Kerrygold Irish Cheddar which has a sharp nutty taste, and Kerrygold Irish butter, which, in my opinion, is worth every penny.  You can easily swap those ingredients out for a different kind of beer or ale and/or alternate cheddar cheese and butter.
• The easiest way to pull the hot loaf of bread out of the pan is to line it with parchment paper first.

Other  Irish recipes:

If you're looking for tasty recipes to pair with this beer bread, I recommend making:

• Irish Cheddar Shepherd's Pie
• Instant Pot Corned Beef and Cabbage
• Bangers & Mash with Stout Onion Gravy
• And for dessert, Guinness Chocolate Cake
• And to wash it all down, Irish Coffee

Did you make this recipe? Be sure to leave me a comment below!

Irish Cheddar Stout Bread

You won't believe how easy it is to make this wonderfully delicious, perfectly fluffy and moist, slice-able Irish Cheddar Stout Bread.

5 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: Irish

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Hover to scale: 8 servings

Chef: Krissy Allori

Ingredients

• ▢ 3 cups all-purpose flour
• ▢ ⅓ cup sugar
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1 cup shredded cheddar (Irish cheddar recommended, I used Kerrygold)
• ▢ 12 ounces stout (I used Guinness)
• ▢ 1 tablespoon butter (I used Kerrygold)

Instructions

• Preheat oven to 350 degrees F. Line a loaf pan with parchment and/or grease with butter.
• In a large bowl, mix together the flour, sugar, baking powder, and salt. Add shredded cheese and toss together so that each piece of cheese is coated with flour.
• Add the stout and stir just until fully mixed. Pour into prepared pan. Allow to rest (preferably in a warm room, but our house is rather cold) for 20-30 minutes.
• Cook in preheated oven for 45-55 minutes or until an inserted toothpick comes out clean. Five minutes before removing from oven, rub the top of the bread with butter until its coated with a wonderful melted layer.
• Remove from oven as well as from pan and cool on cooling rack. Serve warm with more butter. To store, wrap tightly in plastic wrap.

Notes

Recipe makes one loaf.

Cooking tips:

• You can substitute the flour, sugar, and baking powder in my recipe with 3 ⅓ cups self rising flour if you have it on hand. 
• Since I made this bread for St. Patrick's Day, I used Guinness stout for my beer, Kerrygold Irish Cheddar which has a sharp nutty taste, and Kerrygold Irish butter, which, in my opinion, is worth every penny.  You can easily swap those ingredients out for a different kind of beer or ale and/or alternate cheddar cheese and butter.
• The easiest way to pull the hot loaf of bread out of the pan is to line it with parchment paper first.

NUTRITION INFORMATION

Calories: 289kcal | Carbohydrates: 46g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 393mg | Potassium: 215mg | Fiber: 1g | Sugar: 9g | Vitamin A: 185IU | Calcium: 174mg | Iron: 2mg

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This recipe was originally published in February of 2015 and has been updated with more information and cooking tips. Don't worry - I didn't change the recipe!