Serves 10
65 min
Bacon, Onion, and Cheddar Beer Bread
Recipe GLPR65bf502fabe443
A savory quick bread studded with crispy bacon, caramelized onions, and sharp cheddar cheese, enriched with beer for depth and moisture. This British-style loaf is perfect for afternoon tea or alongside soups and stews. The beer reacts with baking powder to create a tender, well-risen crumb without any yeast fermentation required.
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Ingredients
4 slices bacon
1 medium onion, finely chopped
1 teaspoon fresh thyme leaves
3 cups all-purpose flour
1 1/2 tablespoons baking powder
pinch Pinch of salt
1 cup grated cheddar cheese
1 (12 ounce) can lager beer
Directions
Preheat your oven to 375°F (190°C). Grease a 9-inch loaf pan and line the bottom with parchment paper for easy removal.
Cook the bacon slices in a skillet over medium-high heat until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate to cool, then chop into small pieces and set aside.
In the same skillet with the bacon fat remaining, add the chopped onion over medium heat. Cook, stirring occasionally, until the onion is golden and softened, about 8–10 minutes. Remove from heat and let cool slightly. Stir in the fresh thyme leaves.
In a large bowl, whisk together the flour, baking powder, and salt until well combined.
Fold the grated cheddar cheese into the flour mixture, then add the cooled bacon pieces and the onion–thyme mixture. Stir gently to distribute evenly throughout the dry ingredients.
Open the can of lager and pour it into the flour mixture. Gently stir with a wooden spoon or rubber spatula until just combined—the batter should be shaggy and moist. Do not overmix; lumps are fine and will keep the bread tender.
Transfer the batter to the prepared loaf pan, smoothing the top gently.
Bake for 40–45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove from the oven and let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
