Beer Bread with Cheddar and Green Onions

What could be better on a hot and sunny day than a cold pint of beer?! What if I told you that you can get the same flavour in a single loaf of bread. Drum roll, please ….. I present to you my Beer Bread recipe! It’s beer and bread in just one bite!

This no-knead quick bread couldn’t be simpler to make and comes together in just 10 minutes. But, the pain staking part is waiting for the bread to bake and cool before digging in. There is something so intoxicating about the aroma that permeates from the oven as the bread bakes, it is just so mouthwatering and delicious.

Serve it on its own, with a knob of butter or alongside your favourite pint! Cheers and happy baking!

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 65 minutes

Serves: 6 - 8

Ingredients:

• 3 cups all-purpose flour

• 1 Tbsp baking powder

• 3/4 tsp kosher salt

• 1/2 tsp garlic powder

• 12 ounces Pale Ale beer (approx. 1 bottle or 1 1/2 cups) (See Notes below)

• 3 Tbsp granulated sugar

• 3 Tbsp unsalted butter, melted and divided

• 1/2 cup cheddar cheese, grated, plus 2 Tbsp for the topping

• 1 green onion, thinly sliced (approx. 1/2 cup)

Instructions:

1. Preheat the oven to 375F. Using a pastry brush, grease a 9” x 5” loaf pan with 1 Tbsp of melted butter.

2. Pour the beer and sugar into a large mixing bowl and give it a good whisk.

3. To a medium bowl, add the flour, baking powder, salt and garlic powder and mix until fully combined.

4. Add the dry ingredients to the large mixing bowl and, using a wooden spoon or spatula, mix the wet and dry ingredients until fully incorporated and no streaks of flour remain. Then, gently fold in the cheddar cheese and green onions, ensuring that they are evenly distributed throughout the batter.

5. Transfer the batter to the loaf pan, flattening it out with a spatula. Sprinkle the top of the loaf with the remaining cheddar cheese and drizzle 2 Tbsp melted butter over top.

6. Bake for 55 minutes or until a tooth pick, inserted in the centre, comes out clean.

7. Remove the beer bread from the oven and let it cool in the pan for 15 minutes. Then, transfer the bread to a wire rack to fully cool. Serve on its own or with a dab of butter. Enjoy!

Notes:

1. Not All Beers Are Alike: Pale Ales are really the way to go here. They are fresh, milder in taste and won’t change the colour of the beer bread. My favourite and go-to beer for this recipe is Alexander Keith’s India Pale Ale. It’s so light, refreshing, crisp and the hoppy flavour profile really complements the ingredients in this recipe beautifully.