Betty’s Cheddar Chive Beer Bread

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Betty demonstrates how to make Cheddar Chive Beer Bread. You may leave out the Cheddar cheese and chives for a simple Beer Bread.

Cheddar Chive Beer Bread

3 cups self-rising flour
½ cup sugar
¾ cup finely-shredded sharp Cheddar cheese
2 tablespoons snipped fresh chives
12-ounce bottle of beer
cooking oil spray
¼ cup butter, melted

In a large bowl, stir together 3 cups self-rising flour, ½ cup sugar, ¾ cup shredded Cheddar cheese, and 2 tablespoons snipped fresh chives. Stir in a 12-ounce bottle of beer. Gently fold mixture, just until dry ingredients are moistened. Pour bread dough into a 9-inch by 5-inch loaf pan that has been sprayed with cooking oil spray. Bake at 350 degrees (F) for about 45 minutes. Pour melted butter evenly over top and return to oven for an additional 10 minutes. Cool about 5 minutes in pan and then cool completely on cooling rack. (This bread may be sliced and served while hot; it is delicious with a touch of fresh butter!) Enjoy! –Betty 🙂

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22 thoughts on “Betty’s Cheddar Chive Beer Bread

  1. Thanks a lot Betty! I’m going to be using your Cream of Pimento soup, your fresh asparagus recipe, and this bread for mom on Tuesday night!


  2. Betty, I just LOVE watching all your cooking shows. You don’t ever rush, and you explainm so well. Thank you so much!! I’m going to try this recipe

  3. ..and what good will come out of me telling everyone over here that I’m a Muslim? Why so butthurt my friend?
    I like Betty and her dishes, I can’t trust every recipe online. What is your problem if I ask her something and mention I’m a Muslim in my comment?

  4. OMG !!! This is a great recipe ! i just finnished making it and its to die for !!!! im making one now with jalapenoes and cheese smeeeeellllls sssoooooo gooood THANKS BETTY !!!!

  5. Multiply each ingredient by 2/3, and you will have a loaf 2/3 the size of the recipe loaf.
    –Betty 🙂

  6. I tried to make this one. And it’s so good.
    Yammy! Easy to bake, good to eat.
    I looooove it!

  7. Love that tip about pulling batter to corners so it won’t burn on top.  Learning  a new tip everyday!!!

  8. Yet another great recipe from Betty’s Kitchen. I’m going to make this either today or tomorrow. Thanks, Betty. 

  9. Man alive, Betty, this is GREAT!  I fixed some today, and we just tested it out (one end, before it even cooled).  I can’t believe this goes together so QUICKLY, and yet it’s so GOOD!  Thanks a million, Annette

  10. Betty I must compliment you again, because this recipe too was absolutely delicious.

    Blessings, and many thanks for posting this on youtube.

  11. It looks and sounds delicious! I have only baked beer cookies and they taste great. If I use regular flour, how much baking powder would you suggest to add? Or does the beer do all the work? Would you add any salt? Thanks for the recipe, you have a lovely accent. 🙂

    1. +Ger Hijo For each cup, add 1/12 teaspoon of baking powder and 1/2 teaspoon of salt.

  12. I’ve been looking for a cheddar beer bread recipe…can’t wait to try this…today I’m making artisan bread but sometime over the next few days I’ve got to do this!! Thank you!

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