Shredded cheddar and scallion butter turns a simple bread bread into something you’ll want to make on repeat!
I’ve made a lot of beer bread variations of the years: black pepper cheddar beer bread rolls, stout bread loaf, and honey beer pretzels. This green onion cheddar beer bread is the easiest one yet!
The onion flavor comes from chopped green onions (aka scallions) infused into the butter in the microwave. Combined with sharp cheddar cheese, this bread bakes up with a golden, cheesy crust and a soft crumb that’s best when toasted.
Recipe Highlights
- One bowl, no yeast. It’s a quick bread! No proofing, no waiting. Simply mix and bake.
- Green onion butter. Chopped green onions (white and green parts) mixed with butter and melted in the microwave.
- One bottle of beer. Perfect when you have one bottle leftover from a party! Beer offers a malty flavor that you can’t get from mil or water.
- Ready in one hour. Genuinely one of the easiest bread recipes in my repertoire.
Ingredient Notes & Substitutions
- Beer: Use whatever you enjoy drinking. An amber ale or brown ale pairs nicely. Or, just a pale lager like in my spicy beer bread. Avoid hoppy IPAs because the bitterness is a bit too sharp for this.
- Cheese: Sharp cheddar cheese gives the boldest flavor, but milk cheddar works just as well. Or, sub in your choice of favorite melting cheese.
- Milk : Whole milk or 2% work best. If you want it richer, go ahead and use half-and-half or heavy cream.
- Baking Powder: “Fresh” baking powder matters here. To test your baking powder- drop 1/2 teaspoon into a bowl of hot water. Fresh baking powder will fizz and bubble right away. If it doesn’t- it’s time to replace your baking powder.
Storage & Serving Suggestions
Green onion cheddar beer bread is meant to enjoyed warm. Use a serrated knife (bread knife) with a gentle sawing motion to slice the bread. Toast slices in the toaster, on a skillet, or in a toaster oven.
Store leftovers in an airtight container at room temperature for up to two days. Warm slices before eating. For longer storage, tightly wrap slices in plastic wrap and keep in the freezer for up to a month. Defrost at room temperature.
Slices also make excellent grilled cheese sandwiches!
Green Onion Cheddar Beer Bread
Ingredients
- 2 stalks green onions , chopped (white and greens parts), also called scallions
- 70 g salted butter, (5 Tablespoons)
- 455 g all-purpose flour, (3 ½ cups)
- 4 teaspoon baking powder, *
- 1 ½ teaspoon kosher salt, Diamond Crystal preferred
- 80 g milk , (⅓ cup) room temp
- 12 oz bottle pale lager , (1 ½ cup) room temp
- 105 g cheddar cheese, (about 1 cup) divided
Instructions
- Combine butter and chopped green onions in a microwave-safe bowl. Cover and microwave in short bursts until butter is fully melted and green onions are fragrant (about 1-2 minutes total). Set aside and cool slightly.
- Preheat oven to 350℉. Grease 9×5-inch loaf pan, or line with parchment paper.
- Whisk together flour, baking powder, and salt in a large bowl. Add in milk. Slowly pour in beer. Stir until just combined. Stir in 3 Tbsp of melted green onion butter.
- Reserve about 2 Tbsp of shredded cheese for topping. Fold the remaining cheese into the batter.
- Spread batter into prepared loaf pan. Spread reserved cheese over batter. Drizzle remaining green onion butter over the top.
- Bake for 50-60 minutes in the center rack of oven until golden brown. Rotate pan midway through baking to ensure even cooking. Cool in pan for 5 minutes before unmolding.
- Serve warm. Slice with a serrated bread knife.
Notes
- Baking powder: Check your baking powder before you start. This bread relies entirely on the reaction between baking powder and beer for its rise. If your baking powder has been sitting in the pantry a while, test it first (see Notes above) so you’re not left with a dense, flat loaf.
- Any light amber or brown ale works well. Avoid overly hoppy beers.
- Best enjoyed the day it’s made.
- Leftover sliced bread freezes well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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