Beer Cheddar Onion Bread
Strong flavors from both beer and cheddar cheese, if you love both beer and cheddar cheese, you will absolutely love this bread. It's also so easy to make, needless to say it disappears very fast, so make sure to bake enough loaves.
Yield
8 servingsPrep
10 minCook
70 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
whole-wheat flour
white whole wheat or regular whole wheat |
|
| ½ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 3 | tablespoons |
brown sugar
|
|
| 1 | cup |
cheddar cheese
old, grated |
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 1 ½ | cups |
beer
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | large |
eggs
beaten, reserve 1 tablespoon for brushing bread |
|
| 1 | teaspoon |
red hot pepper sauce
or as needed, optional |
|
| 1 | teaspoon |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
whole-wheat flour
white whole wheat or regular whole wheat |
|
| 118 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 45 | ml |
brown sugar
|
|
| 237 | ml |
cheddar cheese
old, grated |
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 355 | ml |
beer
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | large |
eggs
beaten, reserve 1 tablespoon for brushing bread |
|
| 5 | ml |
red hot pepper sauce
or as needed, optional |
|
| 5 | ml |
sesame seeds
|
|
Directions
Preheat the oven to 350℉ (180℃). Well butter and flour a regular loaf pan, set aside.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, scallions and cheese until well combined.
In a medium-size bowl, whisk together the beer, olive oil, egg, and red hot sauce if using until well blended.
Pour the beer mixture into the flour mixture, and stir until just moistened and incorporated.
The batter should be fairly thick.
Pour batter into the prepared loaf pan.
Brush the top of loaf with reserved egg and sprinkle with the sesame seeds.
Bake in the oven for 70 to 80 minutes or until the loaf is well browned and a wooden skewer inserted into the center comes out clean.
Remove from the oven and cool on a wire rack in the pan for about 10 minutes.
Remove the bread from the loaf pan, serve warm or at room temperature.
Note: The leftover slices can be stored in an air-tight container or a sealable bag, kept in the fridge for up to1 week or in the freezer for up to 1 month.
