Beer Bread

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This bread was so delicious. I used pepperjack cheese and sprinkled the top with some crushed red pepper. It was gone before the rest of dinner was ready!

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This was very tasty, hearty, and a good strong flavor with Guinness. It was just a tad salty, I'd use a bit less salt next time. It was a great hit with our corned beef and cabbage.

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Made this recipe with basil because I didn't have dill and I used Gruyere cheese instead of Cheddar and I used Pistashios with a dark porter beer....holy cow was this bread amazing!!!!! Will make again and again and again!!!!!!!

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I don't know why reviewers found this salty or lacking flavor. Regarding salt, I knew that kosher salt is using at half the quantity of table salt, so had no trouble. The flavor was great and gave me another good recipe for both whole wheat and sunflower seeds. I will be making this often, as I bake all my own bread.

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Ok, the only variations were that I did not use the sunflower seeds or the dill, and I used a Blue Moon (wheat-brewed ale. I may do it one more time to see what I can add to give it that umph, but it really was just plain, bland bread. I used a thermometer (def recommend it and it baked perfectly, that was not an issue at all. But it was so bland even after adding butter that I really did not see any reason to make the recipe again. I honestly do not know what to add to it though, but I'll experiment. Could barely taste the cheese, just not very impressed all together. It's one of those breads that may go well with a specific dish that soaks the flavor of whatever you make, but that may be about it.

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What's up with giving the flour quantities in weight rather than measurements (cups? I went to great lengths to translate the measurements and the bread still finished in a raw-like state. It could use more cheese and more dill...very bland. I wad disappointed and won't make it again. Darn it.

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.....Saw Alton make this, it looked interesting, so I printed out the recipe. Made as directed, no alterations or substitutes and all I can say is, "What a waste of a good bottle of beer." This bread had absolutely no taste...... couldn't detect the cheese or fresh dill; it was like eating 'nothing' and I was told by my family to
' tear up the recipe', which I did. This is the first Alton recipe I won't be making again...... a real disappointment.

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Took me less than ten minutes to prep. Used all AP flour, Kraft cheese, and pale ale and it turned out perfect texture and taste wise. Unbelievably easy. Definitely will make again. No problems with excess saltiness for me.

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This was a huge disappointment. The bread was VERY salty and had an almost un-baked texture.

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I made this bread with Guinness, and it was a delicious, "hoppy" bread. Those complaining about salt levels: Simply adding less salt will not do... only 1.5 tsps is not enough to really "over salt" this guy (though I did reduce it to 1 tsp! Its all in the cheese you use. If you use provolone or a salty cheddar, then this bread will turn out on the salty side. Find a milder swiss or something instead, and there should be no problem with salt. Experiment with the cheeses you add: the beer and the cheese are the overriding flavor contributors, not the salt!