Quick Onion Beer Bread
|All purpose flour||2 3⁄4 Cup (44 tbs) (675 Milliliter)|
|Baking powder||1 Pound|
|Dry mustard||1 1⁄2 Teaspoon (7 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Shredded old cheddar cheese||1 1⁄4 Cup (20 tbs) (300 Milliliter)|
|Green onions||2 , finely chopped|
|Dried basil||2 Teaspoon (10 Milliliter)|
|Beer||341 Milliliter (At Room Temperature)|
|Onion||1 Small, thinly sliced into rings|
|Sesame seeds/Sunflower seeds||1 Pound|
In large bowl, combine flour, baking powder, sugar, mustard and salt.
Stir in 1 cup (250 mL) of the cheese, the green onions and basil.
Pour in beer, stirring just until blended and no dry spots remain.
Spoon batter into greased 9 x 5 in (2 L) loaf pan, smoothing surface level.
Arrange onion rings on top of batter.
Sprinkle with remaining cheese and the sesame seeds.
1 Bake in preheated 350F (180C) oven 50 to 55 minutes or until a toothpick inserted in centre comes out clean.
Let stand in pan on wire rack 5 minutes.
Remove from pan; let cool a few minutes before slicing.
The bread may be prepared ahead.
Wrap in foil and reheat in 325F (160C) oven 15 to 20 minutes.