Cheddar Scallion Lager Bread

Name: Cheddar Scallion Lager Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10
Cuisine: American
Ingredients: 3 cups All-Purpose Flour; 1 tablespoon Baking Powder; 1 teaspoon Fine Salt; 1/2 teaspoon Garlic Powder; 8 ounces Sharp Cheddar, Coarsely Shredded; 4 Scallions, Thinly Sliced; 12 fluid ounces Pale Lager, Room Temperature; 4 tablespoons Unsalted Butter, Melted; 1 teaspoon Dijon Mustard

Sliced cheddar scallion lager bread on a wooden board

Ashley Taylor

Published: July 27, 2026

Categories: Dairy, Cheese Appetizers, Quick Breads

Tags: Cheddar, Make-Ahead, Quick Bread, Scallions, Beer Bread, Pub Food, International Beer Day

Cheddar Lager Bread

A sturdy, sliceable savory quick bread with sharp cheddar, fresh scallions, and a malty lager crumb, finished with a crisp butter-brushed top.

Prep Time:15 minCook Time:50 minTotal Time:65 minServings:10Difficulty:Easy

Lager gives this savory quick bread a gently malty backbone without making it taste strongly of beer. Sharp cheddar melts into the crumb while scallions bring a fresh, oniony lift that keeps each slice balanced.

The batter comes together by hand and needs no yeast, kneading, or rising time. A light touch is important: mix only until the flour disappears so the loaf stays tender rather than tight.

A pale lager or pilsner works especially well because it contributes clean grain flavor and lively carbonation. Avoid aggressively bitter beer, which can become more pronounced as the loaf bakes.

Bake the loaf earlier in the day, then serve thick slices at room temperature or briefly warmed. It belongs naturally beside beer-battered fish, sliders, pretzels, pickles, mustard, and other casual pub-table favorites.

Nutrition (per serving)

Calories:285 kcal

Protein:9 g

Carbs:31 g

Fat:13 g

Directions

1

Heat the oven to 375°F. Grease a 9-by-5-inch loaf pan, line it with a parchment sling, and lightly grease the parchment.
2

Whisk the flour, baking powder, salt, and garlic powder in a large bowl until evenly combined and free of lumps.
3

Reserve 1/2 cup of the cheddar and 2 tablespoons of the scallions for the top. Add the remaining cheddar and scallions to the flour mixture and toss until lightly coated.
4

Whisk the lager, 3 tablespoons of the melted butter, and the Dijon mustard in a pitcher or medium bowl.
5

Pour the lager mixture into the dry ingredients. Fold with a flexible spatula just until no dry flour remains; the batter will be thick and slightly lumpy.
6

Scrape the batter into the prepared pan and spread it into the corners. Scatter the reserved cheddar and scallions evenly over the surface.
7

Bake for 45 to 50 minutes, until the loaf is deep golden, a tester inserted in the center comes out clean, and the center registers about 200°F.
8

Brush the hot loaf with the remaining 1 tablespoon melted butter. Cool in the pan for 10 minutes, then lift it onto a rack and cool for at least 30 minutes before slicing.

Ingredients

All-Purpose Flour:3 cups
Baking Powder:1 tablespoon
Fine Salt:1 teaspoon
Garlic Powder:1/2 teaspoon
Sharp Cheddar, Coarsely Shredded:8 ounces
Scallions, Thinly Sliced:4
Pale Lager, Room Temperature:12 fluid ounces
Unsalted Butter, Melted:4 tablespoons
Dijon Mustard:1 teaspoon

Tips & Notes

Measure the flour by spooning it into the cup and leveling it; packed flour can make the loaf dry.
Use freshly shredded cheddar for the smoothest melt and most even crumb.
Store the cooled loaf tightly wrapped for up to 2 days, or freeze individual slices for up to 2 months.