Soft and fluffy black pepper cheddar beer bread. Shape the this yeasted beer bread dough into a dozen dinner rolls or into one bread loaf.
The combination of stout, cheddar, and freshly cracked black pepper creates an alluring attractive flavor that keeps you coming back for more.
These delicious rolls are perfect paired with hearty soups, stews, and chili. They are also ideal for making little sandwiches!
Ingredients
You will the standard bread baking ingredients: yeast, flour, sugar, water, and butter. Beer and cheese are the two main stars of this recipe.
I suggest you use bread flour. It has a higher protein content compared to all-purpose flour. Should you choose to use AP flour, keep in mind that they resulting bread may not have the same “chew.”
This recipe calls for a dry stout beer, such as Guinness. If you don’t have stout, any other dark beer with coffee, chocolate, or roasted barley notes work well. However, if you prefer bread with lighter colored beer, I recommend trying this spicy beer bread made a pale lager.
There are plenty of cheese options to choose from. Use sharp cheddar cheese for best flavor. Cheddar has a distinct flavor that will shine through the stout beer. Other suggested cheeses includes: colby, gouda, or gruyere.
Stay away from mozzarella, Swiss, or fontina. These specific cheeses do not pair well with stout.
Tips for working with yeasted dough
- First and foremost, ensure your yeast is still active! Use the testing methods detailed in this baking with yeast post.
- Yeast thrives in warm environments. Make sure the water is about 110 degree F. If the water is too cold, the yeast will take longer to “wake up.” However, if the water is too hot, the yeast may die.
- Use a clear glass bowl (like one in the image above) to help gauge the growth of the dough.
Assembly Instructions
There are two ways to shape this cheddar beer bread dough: dinner rolls or loaf bread.
Dinner Rolls
The recipe makes a dozen dinner rolls. Use a kitchen scale to divide dough by weight to ensure equal sized portions. Simply roll each portion of dough into a tight ball. Place seam side down on parchment lined baking sheet.
Loaf Bread
This recipe can also be converted to make one 9×5-inch bread loaf.
Instead of dividing the dough, pat dough into a 9×12-inch rectangle. Fold the rectangle into thirds like a business letter. Tuck in the sides.
Then, place in a well greased 9×5-inch loaf pan. See this stout bread loaf for more detailed instructions regarding shaping.
Serving Suggestions
These black pepper cheddar beer bread rolls bake up soft and fluffy. They’re delicious warm, fresh from the oven. The flavors become even more pronounced when you eat them at room temperature.
Use the cheddar beer bread to make little breakfast sandwiches. They are the perfect size for a fried egg. It’s also great for mini burgers and sliders. This bread is delicious for soaking up chipotle steak chili or cheddar broccoli soup.
Keep cooled bread in a plastic bag (or bread box/container) for up to three days. Otherwise, tightly wrap any remaining rolls and keep frozen for up to 1 month.
More Beer Baking Recipes
- Whiskey Stout Chocolate Cake
- Honey Beer Pretzels
- Guinness Brownies with Butterscotch Fudge
- Spicy Beer Bread
Black Pepper Cheddar Beer Bread
Equipment
- stand mixer with dough hook attachment
- kitchen scale
- kitchen thermometer
- pastry brush
Ingredients
- 1 Tablespoon active dry yeast, (9 g)
- 2 teaspoon granulated sugar
- ½ cup warm water, about 110°F
- ⅔ cup dry stout beer , (such as Guinness), room temperature
- 2 Tablespoons dark brown sugar, (27 g) packed
- 2 Tablespoons melted unsalted butter, (28 g)
- 3 ½ cups unbleached bread flour , (450 g)
- 1 teaspoon fine sea salt, or kosher salt
- 2 teaspoons ground black pepper
- 1 ½ cups shredded cheddar cheese, (130 g)
- Egg Wash, , see notes
Instructions
- Dissolve yeast and sugar in warm water. Let sit for 5-7 minutes until mixture is foamy and yeast is activated. Pour mixture into the bowl of a stand mixer. Add beer, brown sugar, and melted butter. Whisk to combine.
- In a large bowl, whisk together flour, salt, and pepper. Attach dough hook to stand mixer. Add half of flour mixture to mixing bowl. Mix on low speed until dough starts to come together. Add remaining flour along with the shredded cheese. Continue to mix on low speed until dough forms into a ball.
- Increase speed to medium and knead bread for 3 minutes until dough is smooth and no longer sticks to the sides of the bowl.
- Transfer dough to a lightly greased large bowl. Cover and let dough rest for 45 minutes until dough has doubled in volume. Punch dough down. Divide dough into 12 equal parts. (Use kitchen scale to divide dough by weight to ensure equal sized portions.)
- Roll portioned dough into balls. Place on a parchment lined baking sheet (18 x 13-inch). Cover with plastic wrap. Let dough rest for 30 minutes to rise.
- Preheat oven to 350°F. Remove plastic wrap cover. Using a pastry brush, lightly brush egg wash over the bread rolls.
- Bake for 30 minutes, rotating baking sheet after 15 minutes. Bake until rolls are rich golden brown on top and the internal temperature of the bread registers at least 190°F. Cool slightly before serving. Serve warm or at room temperature.
Notes
- To make egg wash: whisk together one large egg, 1 tsp water, and a pinch of salt.
- Keep cooled bread in a plastic bag (or bread box/container) for up to three days. Otherwise, tightly wrap any remaining rolls and keep frozen for up to 1 month.
- To make a breakfast sandwich: horizontally slice bread roll in half and lightly toast. Add a few slices of ham and thick slice of cheese on bottom bun. Set bottom bun under broiler/toaster for a few seconds until cheese has melted. Add fried egg. Season with a little salt and pepper. Place top bun over egg and ENJOY!
- How to shape dough into a bread loaf:
- In Step 4, instead of dividing dough, pat dough into a rectangle about 9×12-inches.
- Fold into thirds like a business letter. Tuck in the sides. Place inside a well greased 9×5-inch bread loaf pan. Cover with plastic wrap. Proof bread for about 30 minutes until dough rises to top of the pan.
- Brush top of dough with egg wash. Bake for about 35 minutes until instant read thermometer inserted in center of loaf reads at least 200°F.
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Special Equipment:
- I used this kitchen scale, kitchen thermometer, and pastry brush
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
My first attempt at yeast bread! It turned out beautifully! I used extra sharp cheddar and added twice the pepper. Topped with oats for eye appeal. Will be making again!
I wish I could post a photo!! Wow!
Hello! Can this be used to make a loaf bread instead? Similar to your spicy beer bread? Thanks!
Yes, you can form one bread loaf instead of rolls. Follow the shaping directions in this post: https://www.thelittleepicurean.com/stout-bread-loaf/
Hi Maryanne,
Question: can this be made as one big round bolle instead of individual rolls?
Thanks!
Robin
These look amazing! I love that you added black pepper to flavor the beer dough. Stunning pictures.
Thank you! Yes, the black pepper adds a nice kick! :)