Beer and Cheese Bread

A savory vegetarian loaf made with brown ale, cheddar, and parmesan, perfect for serving with a bowl of soup.

Baking Vegetarian Cheese Bread Beer

Estimated Nutrition

Calories

2416.3

kcal / serving

4832.5 kcal total

Carbs

372.3g

per serving

744.5 g total

Fat

59.4g

per serving

118.8 g total

Protein

98.1g

per serving

196.2 g total

Cook Time

minutes

Serves

loaves

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

tsp

Dried Yeast

Dairy

200

Cheddar

grated

Parmesan

vegetarian hard cheese, grated

Powdered Milk

piece

Eggs

beaten

piece

Egg White

for glazing

GrainsCereals

520

Strong White Bread Flour

plus extra for dusting

320

Wholemeal Flour

Liquids

450

Brown Ale

at room temperature

NutsSeeds

1.5

tsp

Salt

1.5

tsp

Mustard Powder

tsp

Fennel Seeds

Method

Dissolve the sugar and yeast in the brown ale and let it sit for six minutes.

Combine the flours, cheeses, milk powder, salt, mustard, beaten eggs, and fennel seeds in a bowl.

Mix in the yeast mixture and knead the dough on a floured surface for 25 minutes until elastic.

Shape the dough into two loaves, score the tops, and place them on a baking tray.

Cover the loaves and let them rise in a warm place for two hours until doubled in size.

Preheat the oven to 200°C and brush the risen loaves with egg white.

Bake the loaves for 30 minutes until the crust is golden-brown.

Slice the bread and serve it warm with soup.