Soft and airy homemade braided cheddar beer bread recipe from @bakedbyrachel
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Braided Cheddar Beer Bread

Soft and airy homemade beer bread with a cheddar swirl. A fun snacking bread to share with friends and family!
Prep Time2 hrs 20 mins
Cook Time45 mins
Total Time3 hrs 5 mins
Course: Bread
Cuisine: American
Keyword: Beer, Bread, Cheese
Servings: 8 plus

Ingredients

  • 1 C and 2Tb beer*
  • 1 tsp granulated sugar
  • 2 1/4 tsp active dry yeast
  • 2 3/4 C all purpose flour
  • 1 1/2 tsp salt
  • 8 oz cheddar cheese shredded (2 cups)

Instructions

  • In a glass measuring cup, heat beer to 115°F. Dissolve sugar and yeast in beer. Allow to proof for 5 minutes. 
  • In a large bowl or stand mixer, combine flour and salt. With mixer running on low, mix in beer mixture. Increase speed, mixing until a smooth ball forms. 
  • Grease a medium bowl. Shape dough into a ball, transfer to prepared bowl. Flip to coat all sides. Cover and allow to rise in a warm location until doubled in size, roughly 1 hour. 
  • Grease a 10-inch loaf pan. Set aside. 
  • On a silicone counter mat, roll out dough to a 10x20-inch rectangle. Sprinkle entire surface with shredded cheese, leaving a 1/2-inch border. Starting at one of the short ends, begin tightly rolling. Pinch ends and seam to seal. Using a sharp knife, slice down the center of the rolled dough to form two long pieces of dough, with center exposed. Twist dough pieces around eachother to form a braid. Pinch ends together. Carefully transfer to prepared loaf pan. Loosely cover and allow to rise in a warm location for an additional 60-90 minutes or until doubled in size. 
  • Preheat oven to 350°F. Bake for 40-45 minutes or until internal temperature reaches 190°F. 
  • Allow loaf to cool in pan, set on a wire rack. When bread is cool, carefully run a sharp knife down the sides of the pan to release the loaf from the pan. 
  • Slice loaf into desired thicknesses. Store in an airtight container for up to several days. 

Notes

Recipe serves 8-10, yields 1: 10-inch loaf.
An original recipe from Baked by Rachel