When I was going to college in Boulder, one of my favorite treats was the beer bread at the Walnut Brewery. I don’t make it back to Boulder very often so I like to make the bread here in San Francisco using our very own Anchor Steam Beer. The following is a slightly modified version of the original.
This recipe really brings out the beer flavor so make sure you use a beer that you enjoy the flavor of. I’ve found that really hoppy beers and stouts tend to make the bread a little bitter. I also recommend a sharp cheddar; it makes the cheese flavor stand out. It never hurts to experiment.
- 1/4 cup shredded cheddar cheese
- 1/2 cup green onions
- 6 tablespoons sugar
- 1 tablespoon salt
- 16 ounces of your favorite beer
- 4 cups flour
- 1 tablespoon baking powder
- Spray the inside of a loaf pan with cooking spray. Preheat your oven to 350 degrees and set the rack in the middle position.
- Using scissors, cut the stems of the green onions into 1/8 to 1/4 inch slices. Do not use the white part of the onion.
- In a large bowl mix all but 1 tablespoon of cheese with green onions, sugar and salt.
- In a separate bowl mix flower and baking powder together.
- Add beer to the cheese mixture.
- Combine the flour mixture with the cheese and beer.
- Transfer the dough to the loaf pan and sprinkle the remaining cheddar cheese on top.
- Bake for 10 minutes then rotate and bake for 40 to 45 minutes longer. Bread is done when a toothpick inserted in the loaf comes back with crumbs but no raw dough.
Makes 1 Loaf