Beer Cheddar Onion Bread

• 2 1/2 cups whole wheat flour white whole wheat or regular whole wheat
• 1/2 cup flour, all-purpose
• 1 tablespoon baking powder
• 3 tablespoons brown sugar
• 1 cup cheddar cheese old, grated
• 4 each scallions, spring or green onions chopped
• 1 1/2 cups beer
• 2 tablespoons olive oil
• 1 large eggs beaten, reserve 1 tablespoon for brushing bread
• 1 teaspoon red hot pepper sauce or as needed, optional
• 1 teaspoon sesame seeds

1. Preheat the oven to 350F (180C).
2. Well butter and flour a regular loaf pan, set aside.
3. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, scallions and cheese until well combined.
4. In a medium-size bowl, whisk together the beer, olive oil, egg, and red hot sauce if using until well blended.
5. Pour the beer mixture into the flour mixture, and stir until just moistened and incorporated.
6. The batter should be fairly thick.
7. Pour batter into the prepared loaf pan.
8. Brush the top of loaf with reserved egg and sprinkle with the sesame seeds.
9. Bake in the oven for 70 to 80 minutes or until the loaf is well browned and a wooden skewer inserted into the center comes out clean.
10. Remove from the oven and cool on a wire rack in the pan for about 10 minutes.
11. Remove the bread from the loaf pan, serve warm or at room temperature.
12. Note: The leftover slices can be stored in an air-tight container or a sealable bag, kept in the fridge for up to1 week or in the freezer for up to 1 month.

whole wheat flour, flour, baking powder, brown sugar, cheddar cheese, scallions, beer, olive oil, eggs, red hot pepper sauce, sesame seeds

Taken from recipeland.com/recipe/v/beer-cheddar-onion-bread-54806 (may not work)