So Good! This bread has the perfect texture. I didn't have green onion, so I browned a cooking onion, which I loved. It tasted like carmelized onion! Thanks for posting.
Very, very yummy! Moist and pleasantly dense. I added a bit more variety of spices and cheese and I also threw in a few heaping tablespoons of cooked breakfast sausage pieces. It was made for an early morning meeting at work and was a HUGE hit. Would recommend to anyone!
Mmmhmm. This is So good. Fixed exactly as written, used Budweiser. Served with spicy black bean soup. Perfect pairing! Thank you.
This was a quick very easy recipe to make!
The grating of the cheese was the longest part before baking.
Very dense and full of flavor bread!
I have made this 3 times now. It is simple, quick and deliscious. Thanks for sharing the recipe !!
EXCELLENT! So easy, so fast--and amazingly tasty! I made one loaf with roasted garic as well, and that was great. I used good old Budweiser and the flavor was perfect. Thank you!
Sensational!!! I was in a hurry so I baked as muffins. I never imagined something so easy would be so good.
Yummy Yummy Yummy and so easy!
YUMMO (summed up in one word). Perfect hint of sweetness, beer, onion, etc. Great stuff and very easy. I used a wheat beer. Subbed Splenda for the sugar (which was great. . .no nasty aftertaste). I made my own self-rising flour with your recipe, using 2 cups regular flour and 1 cup wheat flour. I took Loula's lead and threw some sunflower seeds on top. Mine was cooked perfectly in 1 hour. Hubby came home and saw it sitting on the counter and said "Wow, that looks great!" which is quite a complement from my spoiled rotten hubby! I loved the rustic look of this loaf. Served this with some tomato based veggie soup tonight. Made for VEG*N Swap Aug 2009. THANKS!
WOW, this is an AMAZINGLY TASTY BREAD! I saw the recipe in your cookbook yesterday night at 12pm and knew I had to try it, so I went into the kitchen and just started baking it. :) It was very easy to put together and quick, too. I had to bake it quite some time longer than stated (~1 1/2 hours in total), but that might have been due to my using a small loaf pan, which was very full. Coming from the oven the bread smelled heavenly-very cheesy and onionly. This morning then I had it for breakkie and oh the taste! The onion and cheese go so well together and the sweetness from the sugar complements this very nicely. I had some honey roasted sunflower seeds handy and thought they might be a nice additon, so I sprinkled them on top before baking, which made for a crunchy topping. THANKS SO MUCH for sharing this winner of a recipe with us, Ravenseyes! Made and reviewed for Veg'n'Swap #12 July 09.