What really needs to be said about cheesy garlic bread. It’s truly one of the best things ever. The exciting thing about this recipe is that this cheesy garlic bread is incredibly easy to make and it tastes amazing. Make it next time you do pasta night!

This cheesy garlic bread is incredibly easy to make and it tastes amazing. It's perfect for pasta night!

This delicious garlic bread doesn’t require any proofing, or kneading, or any of those other things breadmakers toil for hours with. It takes less than an hour and uses limited ingredients. The secret ingredient? Beer! Throw this non-traditional cheesy bread mix into the oven and taste the results in minutes.

If you follow the simple steps, you will make the best cheesy garlic bread in under an hour. It’s one of those easy recipes that are so good that you will want to make it more than once, especially if you have guests. It’s the perfect side dish with Italian dishes!

You might be surprised that this recipe doesn’t use olive oil or butter. It simply doesn’t need it.

Need to customize this garlic cheese bread recipe? You can add fresh herbs as a garnish or use less garlic.

Why beer?

Beer is rising in popularity as an alternative to yeast. Although brewers yeast is not a replacement for bakers yeast (they are totally different), they have similar effects. The main difference from using beer is that brewers yeast results in a bread that is more dense than bread made by conventional means. The denser bread is ideal for this cheesy garlic bread recipe because it holds up well to the other ingredients. a side benefit of using beer is that you can impart nuanced flavors depending on the beer you choose. Whether it’s a small batch specialty beer or your go-to brand it will add a unique tinge to your cheesy garlic bread that makes it truly your own.

Will baking get rid of the alcohol in the beer?

Baking bread with beer will not completely eliminate the alcohol, but it will significantly reduce it. Alcohol has a lower boiling point than water, and during the baking process, the internal temperature of the bread does not get high enough to completely evaporate all the alcohol. However, a substantial portion of the alcohol will evaporate and dissipate during baking.

The exact amount of alcohol that remains in the bread after baking depends on factors like baking time, temperature, and the specific recipe. As a rough estimate, after baking, you can expect that a significant majority of the alcohol will have evaporated, leaving behind only a small fraction. It’s unlikely that the residual alcohol content would be a cause for concern unless you have very specific dietary or health restrictions related to alcohol.

If you have concerns about alcohol consumption in your bread due to dietary or health reasons, you can consider using alcohol-free beer or other non-alcoholic substitutes in your bread recipe. These alternatives can provide the flavor and moisture that beer contributes without the alcohol content.

Which types of cheese may I use in this recipe?

You can use any kind of cheese that melts easily and that you usually find at your grocery store for this homemade garlic bread recipe. For example:

Mozarella
Cheddar
Jack
Parmesan cheese

A good melting cheese is the best part of this great recipe, in my opinion. Once the garlic flavor combines with the gooey cheese, I can’t stop eating it!

Can I swap fresh garlic for the garlic powder?

If you are a garlic lover, use 1/2 tablespoon of minced garlic for more intense flavor. It will make this easy cheesy garlic bread irresistible!

Don’t burn your mouth!

This recipe includes explicit instructions to let the bread cool completely. Some of you may prefer your bread warm and wonder why you have to let it cool. That’s because I know you are going to pop a piece of molten cheese-covered garlic bread in your mouth as soon as it comes out of the oven and burn your mouth off. Don’t do it! Let it cool. Be patient. It’s worth the wait. Enjoy this cheesy garlic bread on its own or with a rich homemade marinara sauce to dip it in.