Green Onion & Cheese Beer Bread

Presenter / Channel

• Danny (YouTube).
• Mentions a friend, Ian, who made minestrone for his channel (paired with this bread).

Ingredients (with quantities)

• 455 g regular wheat flour (no special baking flour required)
• 80 g butter
• 2 sprigs green onion (spring onion), chopped
• 80 g milk
• 105 g grated cheddar cheese
• 4 tsp baking powder
• 1.5 tsp salt
• 350 ml light beer (presenter used the cheapest IPA from Aldi)

For greasing / layering

• Butter/oil mixture with green onion (from the butter + green onion step)
  • Set aside about 1 tablespoon for later topping
  • Also used to pour later over the loaf

Topping

• A few tablespoons of reserved cheddar, sprinkled on top before baking

Equipment / Prep

• 2 lb loaf pan
• Parchment paper (bottom lined)
• Air fryer (used instead of microwave)
• Mixing tools / machine (switched tools/machine mentioned)
• Oven with convection

Preparation steps

1. Grease the loaf pan bottom and line with parchment paper.
2. Preheat oven to 170°C (convection).

Method (step-by-step, timings, key technique cues)

1) Flavor butter + green onion (no microwave method)

1. Mix green onion + butter.
2. Microwave is usually used for 1–2 minutes, but the presenter uses an air fryer instead:
   • Put butter/green onion into the air fryer.
   • Use the heating function and check every minute.
   • Takes about 5 minutes to melt and become fragrant.
3. Set aside roughly 1 tablespoon of the mixture for later (used in the topping step).

2) Mix dry ingredients

1. In a bowl, combine:
   • flour + baking powder + salt
2. Beat/mix to remove lumps and combine evenly.

3) Combine wet ingredients

1. Add milk, then pour in beer.
   • The mixture foams as the beer reacts.
2. Mix until smooth.
   • Texture cue: should be more like batter than dough.
   • If it looks runny, that’s normal per the recipe.

4) Add cheese

1. Mix in most of the grated cheddar.
2. Reserve a few tablespoons of cheese for sprinkling on top.
3. Ensure no flour lumps remain (especially at the bottom).

5) Fill pan + top

1. Transfer batter into the lined loaf pan (scrape thoroughly to avoid leaving batter/flour behind).
2. Sprinkle reserved cheese on top.
3. Bake instructions include turning halfway through (noted by the presenter).
4. Check at 25 minutes (halfway through a 50–60 minute bake).

Halfway / topping pour

1. After ~25 minutes, while still warm:
   • Pour the remaining butter/green onion mixture over the top to distribute evenly.

6) Bake + cool

1. Bake for 50–60 minutes total at 170°C (convection).
2. After ~55 minutes, the loaf smells “incredible.”
3. Cool in the pan 10–15 minutes, then remove onto a wire rack.
4. The presenter flips it out, then leaves it to cool further.

7) Rest before eating

1. Bread is still very hot early on.
2. Wait another ~15 minutes before tasting.

Chef tips / cues / common issues mentioned

• No yeast / quick method: no rising is needed—uses baking powder.
• Batter mindset: if it’s runny, it’s expected.
• Air fryer substitute: if you don’t have a microwave, air-fry the butter + green onion until melted/fragrant (about 5 minutes, checking often).
• Prevent flour lumps: especially check the bottom of the bowl.
• Cheese finish: reserve and sprinkle part on top before baking.
• Even halfway coating: at ~25 minutes, pour remaining green onion butter over so it coats evenly.

Serving / Plating Suggestions

• Best with butter while warm (presenter spreads butter on warm slices).
• Suggested pairing: minestrone soup (from Ian’s channel).
• Served as slices; presenter cuts and shows the interior texture.

Notes on Taste / Texture (as described)

• Compared to soda bread (but without buttermilk).
• Flavor:
  • Green onion and cheese are clearly noticeable.
  • No strong “beer taste,” but there’s a malty aftertaste that lingers in the throat/back of tongue.
• Crust described as crispy; overall “luxuriously” delicious.