Chorizo and Manchego Beer Bread

Chorizo and Manchego Beer Bread

Over the Christmas holiday, Chris and I attended a dinner party over at our friend EW’s house.  We decided to bring a bottle of wine and this bread.  I know EW is a HUGE bread lover so I thought I’d bake him a loaf.  In the past, I have baked him savory breads but he seemed to love beer bread more than others.  I’m guessing it’s the dense texture and the crusty top.

Chorizo and Manchego Beer Bread

I love to change up the flavors of my beer bread and I always follow the same base recipe.  Chorizo and manchego is a favorite combination of mine, especially in bread.  We nibbled on a couple of slices just to make sure it tasted OK before we brought it over.  It was tasty and butter is a must on here! 🙂

Chorizo and Manchego Beer Bread

Print this recipe


  • 3 ounces of Spanish chorizo, casing removed and diced
  • 1 teaspoon of olive oil
  • 3 scallions, finely chopped
  • 1 (5 ounce) container of shaved Manchego cheese, divided
  • 3 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • 1 (12 ounce) bottle of beer (I used a winter lager)
  • 1/4 cup (1/2 stick) of unsalted butter, melted

Chorizo and Manchego Beer Bread


In a small pan over medium heat add chorizo and olive oil.  Cook until fat renders from the chorizo, about 5-7 minutes.  Using a slotted spoon, transfer chorizo to a plate to cool; set aside.  Reserve fat, do not discard.

Preheat the oven to 350 degrees F.  Grease a 9-inch loaf pan.

Using a stand or electric mixer (or mix by hand) combine scallions, 4 ounces of Manchego cheese, flour, baking powder, salt and chorizo.  Mix well and then slowly stir in beer.  Mix until batter is just moistened, batter should be sticky.  Do not overmix.

Pour batter into the prepared pan and spread it evenly with a spatula.  Scatter the remaining 1 ounce of Manchego cheese on top of the batter, then drizzle in the reserve chorizo fat on top of the cheese (mine rendered about 1 tablespoon).  Pour the melted butter on top as well and make sure it’s distributed evenly.  Bake for 50-55 minutes or until toothpick/tester inserted into the center comes out clean.  Allow the bread to cool for 20-25 minutes or until it’s safe to handle for slicing.  Best served warm.

Chorizo and Manchego Beer Bread


80 thoughts on “Chorizo and Manchego Beer Bread

  1. This sounds absolutely addicting, Anne! Seriously – manchego cheese, chorizo, and beer. Who’s going to resist a taste…and then they’ll stuck wanting the whole loaf! Plus, I love the sound and look of that crusty top. Can’t resist a crusty, crunchy top!

  2. This looks like an awesome savory bread Anne! Love the manchego cheese and chorizo and I can imagine how much depth the beer adds to the flavor. This sounds amazing with a big warm bowl of your pumpkin chili or jalapeno soup 🙂 Pinning – yum!

  3. Anne, I am a serious bread lover and this sounds delicious! I’ve never added chorizo into bread, but it sounds really good. I don’t think I’d need anything to go with this…just more bread. Pinning!!

  4. We love beer bread, and make it all the time. Haven’t tried chorizo or Manchego in it, though (I particularly like the idea of the cheese). Sounds wonderful – thanks for the idea!

  5. What a lovely bread, I love the Spanish flare hehe! And the texture looks gorgeous, I can’t wait to try this one :–)

  6. Beer Bread is something I can handle, Anne since it doesn’t attack my yeastaphobia, lol…I love beer bread and the flavors you have garnished yours with sound delicious!!! Definitely pin worthy and bookmarked!!! (just in case:) Thanks for sharing, Anne…

  7. Holy cow! This looks absolutely amazing…pinning right now and I’m certain that this will make an appearance in my kitchen soon. I love baking homemade breads…thanks for the inspiration!

  8. I’m going to name (crown) you the Queen of creative breads! You just rock at it. Love the combination you used. And, I bet the texture is just divine. Now, this one is on my list to bake. (Crusty tops are the best, aren’t they?!)

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  10. Love, love, love beer bread! It’s the only kind I make because I’m afraid of yeast. I know, I need to get over that. 😉 LOVE your idea of adding chorizo and manchego. Not only is this a great idea to bring as a host gift, but it’s kind of “manly” (if that makes any sense at all) and I think would be ideal for superbowl party. 🙂

  11. Oh man! I would love a slice of this right now!! Just a bowl of soup missing now. Thanks for sharing this great recipe 🙂

  12. Not liking beer, I was resistant to trying beer bread. I finally gave in (food porn can be convincing) and at last understood what everyone was raving about! This bread looks absolutely delicious, Anne! What a perfect Super Bowl munchie this would be…along side some chili maybe? Lucky EW to have a friend who bakes him bread!

  13. Just took this bread out of the oven – can’t wait to try it – thanks for the inspiration 🙂 I was searching for something JUST like this…

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