Quick Onion Cheese Bread

No yeast, no kneading, no rising time. This beer bread uses beer as the leavener alongside baking powder to produce a dense, savory loaf studded with sharp cheddar and chopped scallions. Stir the batter together and it’s in the oven.

The beer does two jobs. Its carbonation helps the batter rise while its malty flavor adds depth you don’t get from plain quick breads. Use whatever beer you have on hand, but know that a lager gives a milder flavor while an ale or stout makes the bread darker and more robust.

Brushing the top with beaten egg before baking creates a golden, slightly shiny crust, and the sesame seeds toast as the loaf bakes, adding nutty crunch to every slice. This bread is best served warm, sliced thick, with butter melting into the crumb.

Pro Tips

• Stir the beer in gently; aggressive mixing knocks out the carbonation you need for lift
• The batter should be thick and sticky, not smooth; overmixing develops gluten and makes the bread tough
• Use room temperature beer so it doesn’t shock the baking powder and reduce its effectiveness
• Test for doneness by tapping the top; a hollow sound means it’s done through the center

Variations

• Swap cheddar for pepper jack cheese and add diced jalapenos for a spicy version
• Use a dark stout and add a tablespoon of caraway seeds for a rye-inspired loaf
• Fold in crumbled cooked bacon with the cheese for a loaded beer bread