Wisconsin White Cheddar Beer Bread on the Grill

Introduction

Rustic, toasty, and packed with cheese and beer flavor, this Wisconsin White Cheddar Beer Bread is an outdoor comfort classic made entirely on the Arteflame grill. Thick-cut slices are grilled to caramelized, golden perfection, and topped with rich melted white cheddar. The beer's maltiness brings out the best in the cheese for a rich, savory bite you won’t forget. The Arteflame lets you toast, melt, and grill everything to perfection—no oven or pans required!

Ingredients

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 2 tbsp granulated sugar
• 1 (12 oz) bottle of Wisconsin craft beer (lager or ale)
• 1/2 cup unsalted butter, melted (plus more for grilling)
• 1 1/2 cups shredded Wisconsin white cheddar cheese (aged preferred)
• Fresh chopped chives (optional garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins in vegetable oil and place them in the grill base.
2. Stack firewood over the napkins.
3. Light the paper and let the fire build. The grill will be ready in about 20 minutes.

Step 2: Prepare the Beer Bread Dough

1. In a mixing bowl, whisk together flour, baking powder, salt, and sugar.
2. Gradually pour in the beer, stirring until a thick dough forms.
3. Gently fold in 1 cup of the shredded white cheddar cheese.

Step 3: Shape and Grill the Beer Bread

1. Form the dough into a rustic loaf shape and gently flatten to about 2 inches thick.
2. Once the flat cooktop is hot (especially near the center), coat it with melted butter.
3. Place the loaf on the hot griddle zone and sear each side for 4-6 minutes, rotating to prevent burning.
4. Lower the flat cooktop temperature by moving the loaf toward the outside edge and continue grilling for another 12–15 minutes, flipping occasionally.
5. Bread is ready when it sounds hollow when tapped and has a golden, crispy crust.

Step 4: Slice and Grill for Serving

1. Let the loaf cool slightly, then slice into thick-cut slices (about 1.5 inches thick).
2. Butter both sides and place them on the flat top griddle closer to the center for even browning (2–3 minutes per side).
3. Sprinkle remaining 1/2 cup shredded white cheddar on one side, let it melt and bubble into the bread.

Step 5: Garnish and Serve

1. Remove from the grill and sprinkle with fresh chives if desired.
2. Serve hot as a side or stand-alone snack.

Tips

• Use a malty Wisconsin beer for richer flavor—lager or pale ale work beautifully.
• Use butter for grilling to add a creamy, savory touch that enhances the cheddar.
• Don’t rush cooking—use center zones for searing and outer zones for finishing.
• Sprinkle extra cheese just before flipping to char the cheddar into a crispy crust.

Variations

1. Garlic Herb Cheddar Bread: Mix minced garlic and chopped rosemary into the dough for a savory burst of flavor.
2. Spicy Jalapeño Cheddar Bread: Fold in sliced pickled jalapeños and use pepperjack with white cheddar for a kick.
3. Smoked Gouda Beer Bread: Swap out the white cheddar for smoked gouda to infuse a rich, smoky edge.
4. Caramelized Onion & Cheddar Bread: Grill thin-sliced onions first on the flat top, then mix into the dough for sweetness.
5. Maple Bacon Cheddar Bread: Add chopped grilled bacon and a drizzle of maple syrup for a sweet-savory combo.

Best pairings

• Smoked bratwurst or grilled sausages
• Grainy mustard dipping sauce
• Chilled Wisconsin lager or IPA
• Grilled vegetables like asparagus or sweet bell peppers
• Charred tomato soup for dipping

Conclusion

Cooking this Wisconsin White Cheddar Beer Bread on the Arteflame grill brings rustic flavor and an unbeatable grilled texture that ovens just can’t match. With the smokiness of firewood and the buttery crisp of the griddle, each slice delivers a cheesy masterpiece. No pots, no pans—just pure grilling energy.