Autumnal BREAD-BAKING

CHEDDAR AND ONION BEER BREAD

Makes 1 (8½x4½-inch) loaf

This stir-together loaf can be made in a pinch with ingredients you probably have on hand, but don’t let that fool you—this isn’t your average quick bread. Beer’s natural leavening abilities give this a little extra lift, and gluten-inhibiting alcohol lends it an especially tender crumb. Amber ale deepens the bread’s flavor with complex, toasty notes of amber malt and bright citrus, which are complemented beautifully by the earthy tang of Cheddar cheese and oven-roasted sweet onion.

1 small sweet onion (about 215 grams)
1 tablespoon (14 grams) olive oil
2 teaspoons (6 grams) kosher salt, divided
3 cups (375 grams) all-purpose flour
3 tablespoons (36 grams) granulated sugar
1 tablespoon (15 grams) baking powder
½ teaspoon (1 gram) coarse ground black pepper
1 (12-ounce) bottle (340 grams) amber ale
1 cup (84 grams) freshly grated Cheddar cheese
2 tablespoons (28 grams) unsalted butter, melted

1. Preheat oven to 400°F (200°C).

2. Clean and quarter onion.