One of my favorite things about beer bread is how easy it is to make a twist on. In this version we are adding bacon and cheese. I just need to tell you that beer bread, bacon, and cheese are meant to be together. This bread is just five simple ingredients and needs to be part of your life immediately.
Storing Beer Bread With Cheese and Bacon
Once this bread has fully cooled, it can be stored in an airtight container for up to three days on the counter. You can reheat slices of bread in the toaster or in the oven if you prefer it warm, or can enjoy it at room temperature. Always use your best discretion with leftovers. In my Pizza Dough recipe, you can see how we add yeast (the leavening agent) to warm water and wait for it to proof before adding it to the flour mixture and letting that dough rise. By using self-rising flour, we skip that step in this recipe.
Whisk together the dry ingredients. Combine the self-rising flour and sugar. Stir in the beer. See my recommendations on beer and alternatives below. Then add the cooked bacon and cheese.Pour the batter into the prepared bread pan. Be sure to see my bread pan recommendation below, as pans can make a huge difference.Bake. In the last three minutes of baking, add melted butter if desired. Allow to cool before slicing.
It is possible to make a substitute for self-rising flour with all-purpose flour, but keep in mind it won’t be exactly the same because you are changing the protein level. For every cup of flour you use, you need one teaspoon of fresh baking powder and 1/4 teaspoon of table salt. So for this recipe, you can replace the self-rising flour with:
3 cups all-purpose flour3 teaspoons baking powder3/4 teaspoon table salt
The bread pan you see here is this one from USA Pans. I’ve actually bought a second one of these so that I can double my recipes and make two loaves at once! I use a pilsner because it is light and doesn’t have an intense flavor. Though I have only made this recipe with pilsner beers, this bread will work with any type of beer. It also works with soda (read more on that below). This is a great recipe to play around with and figure out what you like. Overall, soda is a great substitute for beer in this recipe. I think that a lemon-lime soda is the best choice because it has the mildest taste of sodas. I prefer to dice up the bacon and then cook it in a cast iron pan just until it begins to turn crisp. Remove it from the pan with a slotted spoon and transfer it to a paper towel-lined plate. You could also cook your bacon in the air fryer for a super easy cleanup. Cook it whole and then dice it after it is cooked. I suggest using a gluten-free flour that is meant to replace all-purpose flour one-for-one. I used King Arthur’s brand in this test. You will want to use:
3 cups gluten-free one-for-one flour substitute3 teaspoons baking powder3/4 teaspoon table salt
You can also freeze this bread in slices. Once the bread has cooled, cut it into slices and freeze them in a single layer on a baking sheet for a few hours. Then transfer them to an airtight container and freeze them for up to three months. Allow the beer bread to thaw before enjoying it. Reheat in the oven for 10 minutes.
Jalapeño Popper Beer Bread Recipe is your favorite Jalapeno Poppers in beer bread form.With its deep blue cheese flavor and buffalo kick, this Buffalo Beer Bread is different and delicious.A Beer Bread Bowl will be your new favorite way to serve dips!
