Bread Machine Beer Cheese and Chive Bread Recipe

A loaf of Bread Machine Beer Bread on a cutting board, with 2 slices cut and a can of beer in the background

Bread Machine Beer Cheese and Chive Bread Recipe

A spectacular, set-it-and-forget-it bread machine loaf featuring sharp cheddar, fresh chives, and malty beer. This Bread Machine Beer Bread recipe uses a slow-rise method to ensure a perfectly shaped, non-squished loaf every time. The ultimate savory side dish for Father's Day or your next backyard BBQ!

Course Side Dish

Cuisine American, Canadian, North American

Keyword beer, bread, bread machine, bread maker, cheese, chives

Special Diet Vegetarian

Prep Time 10

Cook Time 3 20

Total Time 3 30

Servings slices

Calories 159kcal

Author Terri Gilson

Equipment

bread machine

Ingredients

1 can beer (335 ml) I use Coors Light
2 tablespoon melted butter
3¼ cups All-Purpose Flour or Bread Flour for a chewier texture.
½ tablespoon Brown Sugar
1 teaspoon Garlic Powder
1½ teaspoon Salt
1 teaspoon Bread Machine Yeast or Active Dry Yeast.
1½ cup Old/Sharp Cheddar Cheese shredded
4 tablespoons fresh chives or dried chives or dried rosemary

US Customary - Metric

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Instructions

Settings: 1.5 lb loaf. Crust Color: Medium (Beer and sugar make the crust brown faster, so "Dark" might result in a burnt look). Cycle: Basic or White Bread.
The Order: Add ingredients to your bread machine pan in the order listed (liquids first, then dry, then make a small "well" in the flour for the yeast so it doesn't touch the liquid yet).
1 can beer (335 ml), 2 tablespoon melted butter, 3¼ cups All-Purpose Flour, ½ tablespoon Brown Sugar, 1 teaspoon Garlic Powder, 1½ teaspoon Salt, 1 teaspoon Bread Machine Yeast
The Setting: Select the "Basic" or "White Bread" cycle with a "Medium" crust setting.
Slowly add the cheese and chives at the fruit signal. *This is about 20 minutes into the cycle. *My basic cycle is 3:18 and the fruit signal goes off at 2:56.
4 tablespoons fresh chives or dried chives or dried rosemary, 1½ cup Old/Sharp Cheddar Cheese
The Check: About 5-10 minutes into the kneading cycle, open the lid. The dough should look like a smooth, tacky ball. If it's too wet (sticking to the sides), add 1 tablespoon of flour. If it's too dry (looking shaggy), add 1 teaspoon of warm water.
When bread is baked, leave the bread in the loaf pan for 2 minutes.
Then use a spatula to loosen the sides and slide the bread onto a cooling rack.
For best results, leave the bread on the cooling rack overnight before slicing with a serrated knife.
*Or if you're in a hurry:
Once it's cooled, I put it in the freezer for a couple of hours, then pull it out and slice it with a serrated knife into pieces.

Notes

The 1 lb Loaf:

If you have a smaller machine, use 2 cups of flour, ¾ cup beer, 1 tablespoon butter,¾ teaspoon sugar, ¾ teaspoon salt, ½ cup of cheese, and ¾ teaspoon of bread machine yeast.

The 2 lb loaf:

If you only have the 2 lb setting use that, but select the "Light" crust color.

Expert Tips:

Use Your Garden Bounty! If you have fresh chives in your garden, toss them in! The combination of sharp cheddar, malty beer, and fresh chives creates a spectacular savory profile. If you don't have chives, green onions work as a great 'The Lazy Way' substitute!
The "Baker's Brake": Don't be tempted to add more yeast! The combination of 1 teaspoon yeast and 1.5 teaspoon salt is the secret to a slow, controlled rise that develops a spectacular sourdough-like flavor.
The 10-Minute Ball Check: About 10 minutes into the kneading cycle, peek under the lid. The dough should be a smooth, tacky ball. If it’s sticking to the sides, add 1 tablespoon of flour.
The "Light" Crust Setting: Because cheese and beer contain sugars that brown quickly, I recommend the "Light" crust setting to prevent the edges from getting too dark.
The Overnight Cure: For the most professional, clean slices, let the loaf cool completely on a wire rack before cutting. This allows the melted cheese to "set" inside the crumb.
The "Flavor Caves: Don't be surprised if you find a few large holes in the middle of your loaf! These are what I call 'Flavor Caves.' Because this recipe is loaded with 1.5 cups of real cheddar, the cheese melts into the dough as it bakes, leaving behind spectacular little pockets of cheesy goodness. It’s a sign of a perfectly light and airy artisanal crumb!
Expert Tip: All-Purpose vs. Bread Flour: I tested this recipe with All-Purpose flour to keep it soft and accessible, but in Canada, our all-purpose flour is high protein (11-13%), so it holds the structure of bread. But if you live somewhere where your all -purpose flour is lower in protein (Europe, UK, or Australia), you may want to switch to bread flour. Or if you want a 'chewier' artisan texture, feel free to swap in Bread Flour! The higher protein content also provides extra support for the heavy cheese and creates a crust that is perfect for toasting.

Storage:

Room Temperature: Store in an airtight bag for up to 3 days.
Freezer: This bread freezes spectacularly! Slice the loaf first, then freeze in a heavy-duty bag for up to 3 months.
Reheating: Pop a frozen slice directly into the toaster for a quick, cheesy Father's Day breakfast or side. It also makes the perfect BLT!

What if you don't have a bread machine?

You can still enjoy this delicious loaf! This recipe works perfectly as a No-Knead Oven Bread. Simply stir all the ingredients together in a large bowl until a shaggy dough forms. Cover the bowl and let it rise in a warm, draft-free spot for about 1.5 to 2 hours (until it has doubled in size).
If using Quick Rise (Instant) Yeast: Mix it directly into the flour. Cover the bowl and let it rise in a warm, draft-free spot for about 1.5 to 2 hours (until it has doubled in size).
If using Traditional Yeast: You must "bloom" it first. Stir the yeast into the warm beer and let it sit for 5-10 minutes until it becomes foamy before adding the flour and cheese.
Gently transfer the dough into a greased 9x5 loaf pan and bake in a preheated oven at 375°F (190°C) for 45-55 minutes. It's a "The Lazy Way" win that delivers that same gourmet, cheesy bistro flavor without any special equipment!

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