Beer Cheese Bread
  • 3¼ cups all-purpose flour
  • 1¼ cups white Cheddar cheese, shredded
  • 1 cup Gruyere, shredded and divided
  • ¼ cup chopped fresh parsley
  • 1 tablespoon baking powder
  • 1 large garlic clove, peeled and minced
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • ¼ teaspoon cayenne
  • ¼ teaspoon black pepper
  • 1¼ cups dark beer
  • ¾ cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 egg
  • ¼ cup shredded Parmesan
  1. Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans and set aside. In a mixing bowl, combine the flour, Cheddar, ¾cup of the Gruyere, parsley, baking powder, garlic, mustard powder, salt, cayenne and black pepper. Make a well in the center and set aside.
  2. In a separate bowl, whisk together the beer, sour cream, Worcestershire and egg. Add to the dry ingredients and mix until just combined. Divide the dough evenly between the prepared pans. Push down with a spatula to evenly spread the dough throughout the pans.
  3. Sprinkle the Parmesan and remaining Gruyere over the top of the dough, dividing each equally between the pans. Bake 35 minutes or until a tester inserted in the center of the loaves comes out clean. Remove from the oven and let cool in the pans on a wire rack for 10 minutes.
  4. Run a knife along the edges of each pan and flip the bread out onto the wire rack to cool completely. Serve warm or at room temperature.
Recipe by The Tennessee Magazine at