No Knead Beer Cheese Bread

beer cheese bread
beer cheese bread

What’s better than bread? Well, honestly not much but homemade bread. And homemade bread that requires no kneading and little effort but big flavor? Might be the top of the list. This no-knead beer cheese bread is exactly that.

I took my Easy White-Wheat Dutch Oven Bread and adapted it to make this beer cheese bread. Essentially I added cheese and beer. If you’ve ever had a beer cheese dip with soft pretzels, you’ll know why I had the idea.

Now, I’m not a beer drinker. I think pretty much most of it just tastes bitter, and bitter is not a taste my palate prefers. But I do know, adding beer to things can make them taste great. Whether it’s dips or meat for braising, it can add a great depth of flavor. But when you don’t drink beer, how was I supposed to know what kind of beer to add? I assumed I didn’t want to just pour in a can of bud light but that will probably work too.

From what I read, malty and wheat beers offered the best flavors to enhance the natural flavors in traditional bread. Which made sense. There’s still a great variety even within those, so I tried to stick to brands that are available pretty readily. I tried it with both Heineken and Fat Tire. Fat tire is described as an amber ale (however many reviews stated that was generous and closer to blonde), with a malty cereal grain flavor and some floral notes. Heineken is a malt lager, and is described as having malty sweet/fruity flavor. (Excuse my terrible beer reviews haha).

When it comes to the cheese portion, I went with sharp cheddar and muenster, but you could go with any cheese that you can grate. Something like brie would be a no. Cheddar is always a great option as it’s melty and the sharp versions have a good recognizable flavor. Plus, at least in America it’s incredibly easy to find.

Honestly, one the best things about this beer cheese bread though is how easy it is. You don’t need to knead, you just need to have time. You mix the dough for maybe 60 seconds, and then 12 hours later you fold it onto itself and that’s it. Time does all the work. You do need a dutch oven though, but it doesn’t need to be anything expensive or fancy. Something like this Lodge one would be perfectly fine. You don’t need a $500 Le Creuset for this recipe.

Beer Cheese Bread Key Ingredients

  • Beer – I tested this beer cheese bread with both Heineken and Fat Tire Ale and both tasted relatively similar. I think the Heineken might have had a slightly stronger beer taste. Feel free to experiment and try whichever beer you enjoy most.
  • Cheese – Like beer, you can use your favorite kinds of cheese. I would recommend using one that is more flavorful (I used a sharp cheddar) and one that is more melty (I had Muenster in my drawer and chose that). However, any cheese that is good in mac and cheese would probably be great. Fontina, Gruyere, Gouda, Mozzarella, Pepper jack, etc.
  • Yeast – There is yeast in beer, yes. However that is not enough to give this bread sufficient rise. We use a small amount of instant yeast to help give this bread the structure it needs.

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beer cheese bread

No Knead Beer Cheese Bread

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Prep: 5 minutes
Bake: 50 minutes
Proof Time: 12 hours
Servings: 1 loaf


  • 360 g Bread flour 3 cups
  • 1 tsp Instant yeast
  • 2 tsp Sea salt
  • 200 g Cheese grated
  • 190 g Beer ¾ cup + 1 tbsp
  • 190 g Warm water ¾ cup + 1 tbsp


  • In a large bowl, whisk together flour, salt, yeast and grated cheese.
  • Add your beer and water and mix until a very rough dough comes together.
  • Cover and let sit on your counter for 12 hours. I usually prep this at night and bake it in the morning so it can be served with lunch or dinner.
  • After the 12 hours, place your dutch oven with lid on inside your oven and preheat to 425°F. Your dutch oven should stay in the oven before adding the bread for about 30 minutes.
  • Place a sheet of parchment on your work surface and sprinkle with flour.
  • Uncover your dough and pull the sides of the dough in towards the center, creating a ball of dough with tension in it.
  • Scoop the dough ball out of the bowl and place seam side down onto the parchment. Place your bowl upside down over the dough and let your dough proof/rest while the oven and dutch oven preheat.
  • After your dutch oven has been in the oven 30 minutes, carefully remove it from the oven. Remove the bowl, and place your sheet of parchment and dough into the dutch oven.
  • Place the lid back on the dutch oven, and put into the oven on the center rack for 30 minutes.
  • After 30 minutes, remove the lid, and let the bread continue to bake for another 15-20 minutes. Bread should be a dark golden brown with a good crust.
  • Remove the dutch oven and using the parchment, lift the bread out out and onto a wire cooling rack. Let bread cool for at least 1 hour (ideally until cool) before cutting in.
  • Store in an airtight container for 2-3 days. Enjoy!

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