Herbed Onion Beer Bread with Cheddar

"I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. Beer breads are always great to serve with chili, soup or stews, and this one, with the addition of the cheddar and the onion rings on top, sounds terrific."
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Ready In:
1hr 10mins
1 loaf




  • 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.

Questions & Replies

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    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 ;)
  2. rogersbrenda
    It looks gorgeous, but needs more taste. Perhaps a dark beer would help. Baked about 50 minutes. A good recipe to add stuff to. Used rosemary from the garden instead of basil. Thanks for the recipe.


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