Cheddar Beer Bread with Onion and Mushrooms

Heat olive oil in a skillet on medium heat. Saute onions and mushrooms until tender. Set aside to cool.

Preheat your oven to 375 degrees.

Combine sugar, flour, baking powder, and salt in a bowl, then make a well in the middle of your bowl.

Add onions and mushrooms, cheese and pour in the beer. While it is foaming, stir quickly until all ingredients are just moist. Do not over mix, it is a quick bread after all.

Spray a 9×5 loaf pan with cooking spray. My stepmom uses a dark-colored nonstick loaf pan; it works very well. She’s used glass ones that didn’t turn out as well, but it’s up to you and what you have at your disposal.

Drizzle 2 tablespoons of your melted butter over the top of the loaf already in the pan.

Bake for 35 minutes—and don’t peek. When that time is up, open and brush on the remaining 2 tablespoons of butter. It adds a wonderful crunch to the top of the bread.

Bake an additional 20 – 25 minutes dpending on your oven, and remove when a toothpick comes out clean.

Cool for five minutes in the pan. Run a knife along the edges to make sure it isn’t sticking, and remove from the pan to cool on a wire rack.

Slice and enjoy!