Walnut Brewery's Buffalo Gold Beer Bread

From Taste of Boulder, the cookbook of Boulder chef's recipes published for the 1995 Taste of the Nation benefit event. Sponsored by Share our Strength and held at the Glen Miller Ballrooom from about 1990-2005, the event helped raise money to feed the hungry.

  • Oil spray

  • 1 cup Sliced green onions

  • 1-1/4 cup grated sharp cheddar cheese

  • 3/4 cup Sugar

  • 2 TB Salt

  • 8 cups all-purpose flour

  • 2 TB Baking powder

  • 4 cups Buffalo Gold beer

  • Melted butter as needed

Spray Divide into eight "mini" loaf pans with oil. Combine green onions, cheese, sugar and salt in large mixing bowl. Mix flour and baking powder together. Add beer to cheese mixture. Add flour mixture until all thoroughly combined by hand. Do not over-mix or bread will be tough.

Divide into eight loaf pans or two large loaf pans and brush with butter. Bake at 350° for 10-15 minutes (If you have a convection oven, keep fans on). Rotate bread and finish baking (with fan off) for 40-45 minutes. [Another recipe calls for baking at 45 minutes without the fan/rotating instructions, so use your judgement. It also called for 1 cup sugar and 1 TB salt, so if this doesn't taste like you remember, try again.]

Slice and toast and serve with Asiago Cheese Dip.