Herbed Onion Beer Bread with Cheddar
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
1 loaf
ingredients
-
Batter
- 2 3⁄4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon white sugar
- 1⁄2 teaspoon salt
- 1 teaspoon mustard powder
- 2 teaspoons dried basil
- 2 green onions, minced (white and green parts)
- 1 cup shredded old sharp cheddar cheese
- 1 (341 ml) bottle beer, any type (at room temperature)
-
Topping
- 1 small onion, peeled and sliced into thin rings
- 1⁄4 cup shredded old sharp cheddar cheese
- 1 tablespoon sesame seeds (optional)
directions
- Preheat oven to 350F; grease a 9x5 loaf pan well and set aside.
- Into a large mixing bowl, sift flour, baking powder, sugar, salt and mustard powder; it's easiest to do this by shaking mixture into bowl through a sieve.
- If you don't want to sift (it's best to do so), combine those ingredients well using a fork.
- Add basil, minced green onions and cheese.
- Pour in beer, stirring only to combine; don't over-stir.
- Spread batter evenly in prepared loaf pan.
- Arrange the onion rings over entire top, then sprinkle cheese over, then sesame seeds if using.
- Bake in preheated oven for 50 to 55 minutes, or until a tester inserted into centre of loaf comes out clean.
- Remove loaf from pan immediately and let cool on a wire rack for a few minutes; loaf is best if served warm so should be served right away, but it can be make ahead of time and then rewarmed to serve, if desired.
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Reviews
-
Wow, did this make the house smell good with all that onion! A dense, rich bread, "yeasty" and perfect accompaniment to our corned beef and cabbage. Because this was served for our St. Patrick's Day meal, I substituted Irish Dubliner cheese and of course used a bottle of Guiness lager. It took longer to bake than indicated, but I think that was because I used the small toaster oven and perhaps the heat didn't distribute effectively. The mustard powder gave it a nice zingy kick, too. Thanks again for a good suggestion. CG ;)
RECIPE SUBMITTED BY
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