One-Bowl Cheddar Rosemary Beer Bread

Why You’ll Love This Recipe

• One bowl, no yeast, no kneading—just mix, bake, and enjoy.
• Crisp, buttery crust with a tender crumb and melty cheddar pockets.
• Fresh rosemary adds an aromatic, bakery-quality finish.
• Perfect for last-minute guests, game day, or serving with soup and chili.

Grocery List

• Produce: Fresh rosemary
• Dairy: Sharp cheddar cheese, unsalted butter
• Pantry: All-purpose flour, baking powder, fine sea salt, granulated sugar, black pepper, garlic powder (optional), flaky sea salt (optional), 12 oz beer (lager or pale ale)

Full Ingredients

Dry Mix

• 3 cups (375 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 1 tsp (6 g) fine sea salt
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp garlic powder (optional)
• 1/2 tsp freshly ground black pepper

Add-Ins

• 1 1/2 cups sharp cheddar, cut into 1/2-inch cubes (about 6 oz/170 g)
• 2 tbsp fresh rosemary, finely chopped, plus 1 tsp extra for topping

Wet & Finish

• 12 oz (355 ml) beer, room temperature (lager or pale ale)
• 4 tbsp (56 g) unsalted butter, melted, divided
• Flaky sea salt, for sprinkling (optional)

Step-by-Step Instructions

Step 1: Prep the pan and oven

Heat the oven to 375°F (190°C) with a rack in the center. Brush a 9×5-inch metal loaf pan with 1 tablespoon melted butter, making sure to coat the corners and upper rim (this helps the loaf release and promotes a crisp crust). For easy removal, you can add a parchment sling, but still butter any exposed metal.

Step 2: Whisk the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, garlic powder (if using), and black pepper until evenly combined. This aerates the flour and helps the bread rise evenly.

Step 3: Add the cheddar and rosemary

Tip in the cheddar cubes and chopped rosemary. Toss with the flour mixture until each piece is lightly coated. Coating prevents the cheese from sinking and helps create those lovely melted pockets throughout the loaf.

Step 4: Pour in the beer and fold

Open the beer and let the foam settle for 15–30 seconds. Pour it into the bowl and use a spatula to fold the batter just until no dry streaks remain. The batter will be thick and shaggy—do not overmix or the bread may be dense.

Step 5: Pan, top with butter, and bake

Scrape the batter into the prepared pan and smooth the top. Drizzle 2 tablespoons melted butter evenly over the surface. Sprinkle with the extra rosemary and a pinch of flaky sea salt if you like. Bake for 45–55 minutes, until the top is deep golden and a toothpick inserted near the center comes out clean. For the most reliable result, the internal temperature should read 200–205°F (93–96°C).

Step 6: Finish and cool

Brush the hot loaf with the remaining 1 tablespoon melted butter. Cool in the pan for 10 minutes, then lift out and cool on a wire rack for at least 15 minutes before slicing. For an extra-crisp crust, place the de-panned loaf directly on the oven rack for 5 minutes after the initial 10-minute rest, then cool on the rack.

Pro Tips

• Measure flour accurately. For best results, weigh 375 g, or fluff, spoon, and level if using cups.
• Beer choice matters: a lager or pale ale keeps the flavor balanced; avoid very sweet or dark beers unless you want a stronger malty note.
• Use cubed cheddar, not shredded, to create distinct melted pockets in the crumb.
• Doneness check: aim for 200–205°F (93–96°C) internal temp so the center sets without drying out.
• Let it rest before slicing—15 minutes helps the crumb set and keeps slices neat.

Variations

• Jalapeño Cheddar: Add 1–2 seeded jalapeños (finely diced) and 1/2 tsp ground cumin to the dry mix. Top with a few thin jalapeño rounds before baking.
• Honey Whole-Wheat: Swap 1 cup (125 g) of the all-purpose flour for whole-wheat, reduce sugar to 1 tbsp, and add 2 tbsp honey with the beer.
• Garlic-Herb Blend: Replace rosemary with 1 tbsp mixed chopped herbs (thyme, parsley, chives) and add 1 tsp lemon zest for a bright finish.

Storage & Make-Ahead

Store cooled bread at room temperature, wrapped in parchment and then loosely in foil or a reusable bag, for up to 2 days. To refresh the crust, warm slices at 350°F (175°C) for 8–10 minutes. Freeze slices (separated by parchment) in an airtight bag for up to 2 months; reheat from frozen at 350°F (175°C) for 10–12 minutes. Make-ahead mix: combine all dry ingredients in a jar up to 1 week ahead; on bake day, add the cheddar, fresh rosemary, beer, and butter.

Nutrition (per serving)

Approximate per slice (1 of 10): 270 calories; 9 g fat (5 g saturated); 34 g carbohydrates; 7.5 g protein; 1 g fiber; 3 g sugar; 460 mg sodium. Values are estimates and will vary by beer and cheese.