Beer Cheese Skillet Bread

Beer cheese bread sliced in cast iron skillet.

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Easy bread recipe that has no eggs, no dairy, no yeast and requires to kneading or proofing. Beer cheese skillet bread can be made with zero alcohol beer as well.

Prep Time5

Cook Time25

Total Time30

Course: Bread

Cuisine: American

Servings: slices

Calories: 323kcal

Author: Anecia Hero

Equipment

10" inch seasoned cast iron skillet

Ingredients

2½ cups all-purpose flour
3 tablespoons unsalted butter, melted
1 tablespoon minced dried onion flakes (optional)
2 tablespoons granulated sugar
4 teaspoons baking powder
1½ teaspoons Kosher salt or table salt
½ teaspoon ground black pepper
2 cups shredded Cheddar cheese, (divided) (1½ cups for the batter; ½ for the topping)
1½ cups beer (mild lager) (12 ounces)
you might need a little oil or Crisco for the skillet See recipe notes below

Instructions

Prep - Please read the Recipe Notes below first

Melt the butter and shred the cheese; set aside
Grease cast iron skillet with a light coating of oil or Crisco if your skillet isn't well seasoned; set aside
Preheat oven to 450℉
3 tablespoons unsalted butter, melted, 2 cups shredded Cheddar cheese, (divided)

Make the Bread

In a large mixing bowl, combine flour, melted butter, dried onion flakes (optional), sugar, baking powder, salt and pepper; whisk to combine
2½ cups all-purpose flour, 3 tablespoons unsalted butter, melted, 1 tablespoon minced dried onion flakes, 2 tablespoons granulated sugar, 4 teaspoons baking powder, 1½ teaspoons Kosher salt or table salt, ½ teaspoon ground black pepper
Stir in 1½ cups of the cheese; add the beer and combine. The mixture will be thick - do not overmix
1½ cups beer (mild lager)
Scoop batter into prepared cast iron skillet, smooth the top with a spatula and sprinkle the remaining cheese on top. Bake on the middle oven rack uncovered for 20-25 minutes, rotating the skillet halfway through the cooking time.
Test for doneness by inserting a toothpick into the center; the bread is done when the toothpick comes out clean
Place skillet on wire rack to cool for about 10-minutes; use a spatula to loosen the bread from the skillet, then put a plate on top of the skillet and flip it; the bread will be upside down on the plate
Gently flip bread onto a wire cooling rack and allow to cool for 5-10 minutes; for best results, slice with a serrated knife

Notes

Cast-iron skillet - make sure it's well greased with a neutral oil (vegetable or Canola) or Crisco- do not use olive oil

Cheese - Shred cheese from block; pre-shredded cheese is not recommended due to the anti-coagulating coat it has; use 2 cups of whatever type of soft cheese you like

Baking powder - make sure it's fresh

Beer - use a light domestic beer like Budweiser, Coors or Miller Lite OR you can use a non-alcoholic beer. If you don't have beer, use club soda or sparkling water (the bread flavor will be slightly different due to the omission of the hops and barley), but the bread will still taste delicious!

Nutrition