Herb Market Cheesy Beer Bread Recipe

This quick bread is very easy to make, the recipe below is written for 2 loaves but can easily be reduced to one loaf by cutting the recipe amounts in half.  Remember to use half the amount of beer if making 1 loaf - 1 - 12 oz. can of any beer brand should be adequateThe second loaf should be frozen if not using immediately.  Reheat at 350 degrees F. for 15 minutes.

(NOTE) any herbs may be used in this recipe to change the flavor.  Try chopped onion or garlic chives, Mexican oregano, cilantro, or Mexican Mint Marigold (southern tarragon) - This is a great recipe to experiment with different herbs, finding the ones that you like the best.

Prepare two large bread pans by lining the bottom with parchment paper and then lightly oiling bottom and sides of pan. 

When prepared, bake bread in pre-heated 350 degrees F. for approximately 50 to 60 minutes...depending on how hot your oven is, check the last 10-15 minutes.


6 cups self-raising flour

4 TBL plain white sugar

1 TBL baking powder

1/2 tsp. salt

2-4 TBL garlic powder

1 bunch of curly parsley stems removed - finely chopped - freeze parsley stems to use in another soup or stew recipe

2 cups of grated sharp cheddar cheese (1 package)

1/2 lb. unsalted butter (2 sticks) - melted

1 - 24 ounce can of beer - any brand, as the type of beer does not change the flavor.


  • Sift 6 cups of self raising flour into a bowl - sifting is important as you want the bread to be as light possible...I use a fine wire strainer as I don't have a sifter...
  • Gently stir in the other dry ingredients with a wire whisk.
  • Sprinkle in the chopped parsley and gently fold into dry ingredients so it is well distributed.
  • Make a well in the center of dry ingredients and add the beer all at once.
  • Make sure that all of the flour has been distributed well and is wet with the beer, folding in over and over gently with a spatula will ensure you do not get clumps of dry flour in the finished bread!
  • Lastly fold in the shredded cheese to distribute throughout the batter.
  • Add half the melted butter to the bottom of bread pans.
  • Distribute batter evenly between 2 pans.
  • Brush some more of the melted butter on top of loaves in pan and pop into the pre-heated 350 degree F. oven
  • Bake 50 to 60 minutes but check carefully for "doneness" during the last 15 minutes because every oven is different in terms of temperature.
  • When done remove from oven to wire rack and pour leftover melted butter on top of loaves.
  • Cool for about 5 minutes then remove bread from pans and brush whatever butter is remaining on top and sides of loaf.

Enjoy with soup or stew for supper, or cool completely and use as sandwich bread.


  • Toss with steamed green beans
  • Toss over any pasta, rice or polenta
  • Mix with crumbled feta and serve on crostini or crackers
  • Spoon over thinly sliced grilled steak
  • Drizzle on baked salmon or shrimp
  • Toss with roasted new potatoes
  • Use as a sandwich spread
  • Stir into drained and rinsed canned black beans as a salad
  • Add to scrambled eggs on toast
  • Use instead of butter with avocado toast
  • Pour over boneless chicken breasts and bake
  • Using sourdough recipe for bread - roll dough into rectangle, spread with sauce, roll back up and bake bread as directed in recipe
  • Drizzle on home made soup as garnish
  • Serve with any strongly flavored meats such as braised shanks, grilled beef or lamb

French Persillade Sauce


1/4 cup finely chopped shallot

2 tablespoons white wine vinegar

3/4 cup extra-virgin olive oil

4 anchovy fillets, chopped (from a can)

2 tablespoons capers, rinsed and coarsely chopped

1 teaspoon Dijon mustard

1/4 teaspoon coarse salt - to taste

1 bunch - of either curly or Italian flat leaf parsley - medium chopped

1/4 cup fresh tarragon leaves, chopped - you can use Mexican Mint Marigold as a substitute for French tarragon

1 teaspoon lemon zest


  • Combine shallot and vinegar in a small bowl and let stand 10 minutes.
  • Whisk together oil, anchovies, capers, mustard and salt in a medium bowl.
  • Stir in shallot mixture then add herbs and lemon zest and season with salt.  Cover and refrigerate.
  • Bring to room temp before serving.

Argentinian Chimichurri


1/2 cup olive oil

2 tablespoons red wine vinegar

1 bunch finely chopped parsley

3-4 garlic cloves finely chopped or minced

2 small red chilies de-seeded and finely chopped - wear gloves while chopping, if very potent and hot!  You should have about 1 tablespoon.

3/4 teaspoon dried oregano of 1 tablespoon if fresh

1 tsp of salt

Freshly milled black pepper about 1/2 teaspoon


  • Mix all ingredients together in a bowl.
  • Allow to sit a minimum of 5-10 minutes to release all of the flavors into the oil.  Ideally, let it sit for more than 2 hours if time allows.
  • Chimichurri can be prepared and refrigerated for 24 hours.
  • Traditionally, used to baste meats while grilling or barbecuing.
  • Drizzle a few tablespoons over grilled meat before serving.

Italian Gremolata


1 bunch flat leafed Italian parsley, finely chopped

2 garlic cloves, finely minced

Zest of 1 lemon

2 teaspoons of lemon juice Meyer Lemon when available

1/2 cup extra virgin olive oil

1.4 teaspoon salt

1/4 teaspoon freshly milled black pepper

pinch of chili flakes - optional


  • Place parsley leaves, garlic and lemon zest in food processor, pulse until chopped.
  • Add oil, salt, pepper and lemon juice.
  • Pulse again until uniformly combined but not pureed, you want some body to the sauce.
  • Taste and adjust salt and lemon juice - add more if needed.

Mexican Salsa Verde


1 bunch of parsley or a combination of parsley, cilantro and a few leaves of basil

1 clove of garlic

1 & 1/4 teaspoons of red wine vinegar

2 tablespoons capers, rinsed & drained

3 anchovy fillets

1/2 cup extra virgin olive oil

coarse salt and freshly ground black pepper to taste


  • In food processor combine herbs, garlic and vinegar;  if desired add capers and anchovy fillets. 
  • Pulse until coarsely chopped, 20 seconds on-and-off.
  • Transfer to a small bowl and stir in olive oil.
  • Season with salt and pepper and serve

Lentil Soup with Parsley & Bay


1 & 1/2 cups of green lentils

8 cups water, vegetable broth or low sodium chicken broth

2 cups tomatoes, chopped - fresh or canned

2 medium baking potatoes (Idahos) peeled and diced

2 carrots, peeled and diced

1 celery stalk finely chopped

1 zucchii diced

2 fresh or dried Bbay leaves

1 TBL fresh oregano, coarsely chopped

1 TBL honey

1/8 tsp freshly ground pepper

1 tsp salt

1 bunch parsley stemmed & chopped

2 cps of small pasta shells or orzo


  • Pick through lentils to remove debris and rinse in cold water.
  • Place all ingredients except pasta & parsley, in a heavy pot and bring to boil.
  • Cover and reduce heat to simmer.
  • Cook until lentils are tender - 45-50 minutes.
  • Cook chosen pasta according to package directions, drain & rinse.
  • When soup is cooked stir in pasta and parsley.
  • Serve with our Herb Market Cheesy Beer Bread & enjoy!

Thanks to all our loyal friends

and vendors

who ensured the success of the

​​30th Annual October Herb Market!

see below for our winning recipes...

Mexican Mint Marigold sub for Tarragon- delish!

Drying Herbs

Parsley, cilantro, citronella