Brewers' cheddar bread from Midwest Made: Big, Bold Baking from the Heartland (page 242) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kari500 on October 14, 2020

    I'm glad I read these reviews, or I'd have thought I was crazy. This smelled fantastic as it was cooking, and looked great coming out of the oven. But ... the beer is just off tasting in this. I used Stella Artois, and it was good - I had a sip - not skunked. But the bread tasted skunked. Very disappointing.

  • Lepa on April 17, 2020

    I love IPA and bitter beers but you don't want to use one here! The bread wasn't good at all. My kids, who eat everything I bake, wouldn't eat more than a bite. My husband and I also didn't like it. I MIGHT try this again with a light beer but find the waste of so many ingredients a bit painful.

  • Jviney on February 18, 2020

    Update from a few days later: I didn’t love this fresh, but toasted the next few days and slathered in butter...and especially with tomato soup? Divine.

  • Jviney on February 15, 2020

    I’m not sure about this one. I used Leinenkugel Oktoberfest ale, and the loaf has an edge to it that overpowers the cheese for me. Unpopular opinion, I think, but nevertheless...

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