Diana's Desserts - www.dianasdesserts.com

Onion Cheddar Beer Bread

in Guest Recipe Book

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(total ratings: 1)
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Servings: 10-12
Like most savoury breads, this is best eaten the same day it's made, but not as soon as it comes out of the oven. It slices better after it's sat for a few hours and then reheated. It freezes well so you can make it ahead, thaw, and warm in a 325 degree F/160 degree C oven. I loosely wrap it in foil, but leave the top exposed so that it stays crusty. The bread is also delicious toasted and spread with butter. You get the best flavour with a robust lager.

This beautiful moist loaf has a delicious topping of crisp onion rings and sesame seeds. It's best served warm with butter......Sadie

2 3/4 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1 cup grated aged cheddar cheese
2 green onions, finely chopped
2 teaspoons dried basil
1 bottle of beer (341 ml), at room temperature (not lite beer but preferably beer that is robust in flavour, such as a stronger lager)

1 small onion, thinly sliced
1/4 cup grated aged cheddar cheese
1 tablespoon sesame, sunflower or flax seeds

In a large bowl combine flour, baking powder, sugar, mustard and salt. Stir in cheese, green onions and basil. Pour in beer, stirring until just blended and no dry spots remain. Spread evenly in a greased 9 x 5 inch loaf pan or 2 or 3 mini loaf pans (depending on their size, adjust baking time for mini pans, *See Note below). Arrange onion slices over surface of bread mixture. Sprinkle with cheese and seeds. Bake in a preheated 350 degree F/180 degree C oven for 50 to 55 minutes or until a cake tester comes out clean when inserted in the centre. Let stand 5 minutes in pan on wire rack before removing from pan to a wire rack to cool completely. The bread should be prepared a few hours ahead of serving. Wrap loosely in foil and reheat at 325 degrees F/160 degrees C for 15 to 20 minutes.

Makes 1 (9 x 5-inch, 10-12 servings) loaf, or 2 to 3 mini loaves.

If you were to bake this bread in 3 mini loaf pans, 5 1/2 x 3-inches, the baking time would be approximately 35 to 40 minutes, depending on your oven. The last time I made it I used a 7 1/2 x 3 1/2-inch loaf pan and also a 5 1/2 x 3-inch loaf pan. The larger one took 40 minutes and the smaller only 35 minutes.

Source: Sadie's Kitchen
Submitted By: Sadie
Date: February 6, 2006


Reviewer: sherona
I tried this it is just great and so easy to prepare...


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