Beer bread is such a simple recipe to make — all you need is a bowl, a spoon and a loaf pan. Feel free to use your favorite beer in this — we used a stout beer, but light beers, pumpkin ale, hoppy beers or even hard cider would be great. By placing the loaf pan on an insulated baking sheet (or two stacked baking sheets), the loaf bakes evenly and the bottom doesn’t over-brown. We use an 8 1/2- x 4 1/2-inch loaf pan for this. If you are using a 9- x 5-inch pan, check for doneness 5 minutes before the baking time stated below.
3 tablespoons unsalted butter, melted and cooled, divided
3 cups (390 grams) self-rising flour
3 ounces sharp cheddar cheese, cut into small cubes (about 3/4 cup)
2 scallions, ends and tops trimmed and thinly sliced
2 teaspoons granulated sugar, see notes
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
12 ounces stout beer, or beer of your choice (1 1/2 cups)
Center a rack in the oven and heat to 375 degrees F. Lightly grease an 8 1/2- x 4 1/2-inch loaf pan. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of each other.
Set around 10 pieces of cheese and a small handful of sliced scallions aside for the top of the bread.
Mix the flour, the remaining cheese and green onion, sugar, salt and black pepper in a large bowl until well blended. Make a well in the middle of the flour mixture and add the beer. Stir until fairly smooth. Stir in two-thirds of the butter, leaving the remaining third for the top of the loaf.
Spoon the batter into the prepared pan and smooth the top. Scatter with the reserved cheese and scallion, and then drizzle with the remaining third of butter.
Bake the bread until a toothpick inserted into the center of the bread comes out clean, or with only a few crumbs attached; 45 to 50 minutes. Cool the loaf in the pan for 5 minutes then transfer to a cooling rack and cool completely.