Small Loaf Beer Bread

a small beer bread on a blue plate next to a bottle of beer.

4.82 from 11 votes

This small beer bread is rich, tender, and full of flavor from savory sausage, melted cheese, and a hint of malt from the beer. Perfect served warm on its own or with soup or salad.

Prep Time5

Cook Time30

Total Time35

Course: Appetizer, Bread, Side Dish

Cuisine: American

Keyword: beer bread, bread, cheddar beer bread, sausage and cheese beer bread

Servings: servings

Author: Joanie Zisk

Equipment

10-ounce ramekin

Ingredients

3 ounces cooked sausage
¾ cup all purpose flour
1 tablespoon sugar
¼ teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon garlic powder
⅓ cup beer
1 tablespoon salted butter -divided
¼ cup shredded Cheddar cheese

US - Metric

Instructions

Heat a 10-inch skillet over medium-high heat. Crumble sausage into the pan, breaking it up with a spatula. Cook until browned and fully cooked. Transfer to a paper towel-lined plate.
Heat oven to 350°F (177°C). Lightly butter a 10-ounce ramekin.
In a medium bowl, stir together flour, sugar, baking powder, salt, and garlic powder.
Stir in the beer, half of the melted butter, shredded cheese, and cooked sausage until combined
Spoon the batter into the ramekin.
Drizzle melted butter over the batter.
Bake 30–35 minutes, until golden on top. Cool for 10 minutes before serving.

Notes

Beer Substitutes: Use seltzer water or ginger ale if you don’t have beer.
Buy Single Bottles: Many stores sell individual bottles if you don’t drink beer.
Alcohol Content: Most, if not all, of the alcohol cooks out, leaving the flavor behind.
Avoid Overmixing: Stir just until combined to keep the bread light.

If doubling this recipe, bake in either two 10-ounce ramekins or one 5x5-inch baking dish.

Nutrition

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