Cheddar-Scallion Beer Bread

With its raw ingredients of grain and yeast, beer is sometimes described as liquid bread. So it’s only natural to bake a quick bread using beer, which adds flavor and helps the bread rise, making this beer bread one of the easiest loaves you’ll ever prepare: no kneading, no rising time. A little baking powder helps with the leavening, while cheddar and scallions add flavor.

Cheddar-Scallion Beer Bread

Total Time: 50 minutes Hands-On Time: 10 minutes Yield: 1 loaf Note: The type of beer you use when making beer bread will strongly influence the flavor. I recommend avoiding strongly hopped beers, such as IPA, in favor of something malty or nutty, like a Newcastle Brown Ale, an Oatmeal Stout, or a fruity Hefeweizen.

• 3 cups all-purpose flour
• 1 cup finely grated sharp Cheddar cheese
• 3 scallions, sliced very thinly crosswise
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 12-ounce bottle beer (see Note)
• 3 tablespoons salted butter, melted, plus more for the pan

Instructions

Preheat oven to 375°F. Grease a 9×5-inch bread pan and set aside. In a mixing bowl, stir together the flour, cheese, scallions, sugar, baking powder, and salt. Add the beer all at once, mixing only until just combined; the batter will appear lumpy. Pour the batter into the prepared pan and drizzle with the melted butter. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Turn out onto a rack to cool for 10 minutes. Serve warm, with or without butter.

MORE QUICK BREAD RECIPES Blueberry Quick Bread Lemon Blueberry Zucchini Bread Old-Fashioned Banana Bread

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