Green Onion Cheddar Beer Bread

cheddar beer bread placed on black cooling rack.

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A simple one bowl savory quick bread loaded with shredded cheddar and flavored with green onion butter. This cheddar beer bread is best enjoyed warm or toasted!

Prep Time10

Cook Time50

Total Time1

Servings:

Author: Maryanne Cabrera

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 9x5-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