Spring Onion Beer Cheese Bread

Loaf of bread and a slice with butter and a knife on a wooden board

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It’s Spring Onion Beer Cheese Bread, yes made with BEER! This beer bread is soft on the inside with a nice crisp and crunchy crust. Add a little spring onion (scallions) and some extra grated cheese on top and you have an impeccable loaf of bread.


Units Scale
  • 500g Self Raising flour
  • 1 packet of white onion, but you can also use mushroom soup
  • 250ml beer (1 can) at room temperature (I used Okanagan Spring Brewery – 1516 Lager) but ANY beer will work
  • 250ml milk (or if you prefer replace the beer and milk with 500ml buttermilk)
  • 4 finely chopped spring onions (scallions) inclusive of the green leafy part
  • ± 250ml (1 cup) of strong grated Cheddar cheese on top of the bread
  • 1 tsp black poppy seeds
  • 1 tsp sesame seeds
  • 1 tsp sunflower seeds
  • 1 tsp pepitas (pumpkin seeds)


  1. Mix all the ingredients in a large bowl and place in a well-greased bread tin and top with the cheese.
  2. If you prefer, as I did, I also sprinkled over 4 tsp of seeds: 1 tsp each of black poppy seeds, sesame seeds, sunflower seeds, pepitas (pumpkin seeds), and then top it off with the cheese or you can first do the cheese then the seeds.
  3. Bake in a preheated oven for 50 minutes at 180⁰C / 350⁰F or until a cake tester inserted in the middle comes out clean.
  4. Let it sit in the pan for 10-15 minutes before removing it to a wire rack and let it cool down.
  5. Serve with some fresh butter and a steaming cup of tea or coffee.



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