This quick bread is the perfect accompaniment to a soup and the leftovers are also terrific toasted and served with eggs the following morning. I like to call these “quick breads”: magic bread, for the simple reason that they are completed in one bowl, assembled in 5 minutes and be cooked and eaten within an hour. Making them perfect for a quick weekday accompaniment to a simple soup or transformed oh so ever chic for brunch! This recipe is directly from one of my favorite cookbooks the “Joy of Cooking”. If you do not have a copy, I strongly suggest getting one. It’s a great reference book for every kind of recipe you are looking for.
Preheat the oven to 400°F and grease a loaf pan with cooking spray. Whisk the dry ingredients together, adding the chives and cheese last and just stirring them through so they are coated with the flour. Make a well in the center, add the beer and stir with a wooden spoon until it is just mixed. Do not over mix the batter. Pour the batter in the loaf pan, making sure it is spread evenly and cook for 35 to 40 minutes until a skewer inserted in the middle comes out clean. Let it cool 10 minutes in the pan then remove to continue cooling on a wire rack. Can be served warm but please use a serrated knife to make sure it stays intact and results into beautiful slices.
- 1 cup of all purpose flour
- 1 cup of whole wheat flour
- 1/2 cup of old-fashioned rolled oats
- 2 tbsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 1/2 cup of grated aged cheddar cheese
- 1/4 of fresh chopped chives or green onions finely minced or 2 tbsp of dried onions
- 3 1/2 cups of beer any kind but not stout