Chipotle Cheese Beer Bread

A weird thing has been happening lately.

I’ve been baking stuff. Nothing crazy, mind you, but um…I made this bread over the weekend.

And, ok, it did not involve the use of yeast (because honestly, that stuff still baffles me and I guarantee I’d mess it up if I tried using it).  So don’t you worry, I’m not about to become some legitimate baker that regularly turns out things like many-layered cakes and souffles that require the tears of unicorns and $4000 frothing attachments.

I mean, the magic component of this bread was a can of Miller Lite.


Miller Lite.

I’ll give you a second to recover from the majesty of what I just said.

Oh, and there’s cheese in it. So there’s that, too.

Chipotle Cheddar Beer Bread
makes one loaf

(Adapted from Gimme Some Oven)

3 cups all-purpose flour
2 T sugar
1 T baking powder
1 t salt
2 T chopped or pureed chipotles in adobo
2 T honey
1 bottle or can beer (I used Miller Lite, ’cause I be FANCY)
4 T butter, melted
1 cup sharp cheddar, freshly grated

1. Preheat the oven to 350º
2. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
3. Stir the beer, honey, chipotles and cheese into the dry ingredients until just mixed.
4. Pour half the melted butter into the loaf pan, pour the batter in and then pour the rest of the butter on top.
5. Bake for 50-60 minutes (I took mine out around 53), until top is golden brown and a toothpick inserted in the middle comes out clean.

Let’s recap for a minute.

The total hands-on time for this recipe is maybe 10 minutes (if you’re slow and uncoordinated like me).

The only equipment you need for this is: a bowl, a wooden spoon, maybe some measuring devices, a loaf pan and an oven.

You probably have all the ingredients in your kitchen already (and if you don’t have any beer, we need to talk).

Cheese. The cheese.

This loaf didn’t come out too spicy. Honestly, you could taste more of the smoky flavor from the chipotles than heat. And I know this is true because I gave some to my mom, who has very little tolerance for heat, and she enjoyed it.

So what I’m saying is that you can dump more chipotle in there if you like it hot.  I will support that decision.

Oh, and I would also support you if you chose to slice off a piece while it’s still hot and cover it in butter.

That wouldn’t be a bad choice.  Not that I did that. 3 times.

13 thoughts on “Chipotle Cheese Beer Bread

  1. This. Looks. AWESOME.

    We had a 4th of July party at my apartment this year and with it came an leftover 24 pack of Coors Light that we never got around to. I used it to make shredded chicken in the Crock Pot for like…2 months. No shame.

  2. I dont have any beer. I do have a box of wine, but I feel like that probably wouldn’t work the same. I would buy some beer though, you know, if it meant I got to mix it with cheese and bread. You just can’t go wrong.

  3. I think I could make this! I actually baked last weekend too, I made some blondies! Although, I didn’t have brown sugar, so used white so they were more like sugar cookie bars. Delicious though and I was proud of myself for baking something. 🙂

  4. This looks absolutely amazing – but I definitely think I’m not courageous enough to try it. WOW – looks fantastic. Cheese and bread, yesss. Well and wine:)

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