Photo: Jan Smith
Yield:
16 servings (serving size: 1 slice)

Bake this quick bread before you leave town, or mix dry ingredients, sauté onions, and grate cheese in advance, then bake the loaf on-site.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Heat olive oil in a large nonstick skillet over medium heat. Add onion, and sauté 6 minutes or until tender. Cool to room temperature.

Step 3

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; make a well in center of mixture. Add onion, cheese, and beer; stir just until moist.

Step 4

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; drizzle evenly with 2 tablespoons butter. Bake at 375° for 35 minutes; brush with remaining 2 tablespoons butter. Bake an additional 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Ratings & Reviews

stellacorona's Review

stellacorona
December 03, 2013
used 2T butter instead of 1/4 cup. good bread.

6624sw's Review

6624sw
October 12, 2012
This bread is the best! I have made it at least a dozen times now and everyone loves it! I made a loaf recently for a cake walk and it was one of the first items to be chosen. I usually use havarti and Stella Artois although I have used many different cheese/beer combinations. Any semi-soft cheese works really well. Best when toasted and buttered...

carolfitz's Review

carolfitz
December 18, 2010
We baked this easy bread (when the magazine first came out) to serve with the black bean/sausage chili on the same page. Made the same combo yesterday morning and followed the recipe using Beck's Dark. The only minor alterations were to mix the dry ingredients with a whisk and to combine room temperature beer, onion & cheese before adding to the dry. Took a slice to the office and it was great when still slightly warm -- sweet & buttery. Good when cool & paired with chili. Recommend you try this, and don't be afraid of the butter.

EllenDeller's Review

EllenDeller
March 24, 2009
This is fabulous! I used 1/2 assaggio cheese and 1/2 mozzerella, and just a Coors light for the beer. Also added a teaspoon of herbs de provence to the batter. So moist, crumbly, and delicious that I ate too much! Great with soup and firm enough for sandwiches or toasted on the griddle with cheese.