Will you ever find me savoring a tall, chilled glass of flavorful beer?

Haha no.

Unless that beer is a Corona with lime, and the current season is summer.

Then I can barely tolerate sipping that thing until it becomes lukewarm and nearly all the carbonation has disappeared.

Because it takes me that dang long to force it down.

Or if we’re talking flavored beer, like fruity raspberry beer, (which does not taste anything like real beer) then I can manage.

Sweet > bitter

Otherwise, beer is meant for cooking and baking.

(And for drowning pesky slugs who decide it’s a fabulous idea to dine on your treasured flower garden, but that’s another matter entirely.)

So when I realized that I could bake up a loaf of cheesy, homemade bread without dealing with kneading the dough and letting it rise 9 times, I was all in.

Beer is the magic ingredient here.

So it really has its place in life after all.

You can pretty much use any type of beer in beer bread, but this apricot wheat ale I happened across at the grocery store actually sounded somewhat pleasant.

Girly beer much? I think so.

Throw some green onions in there for a bit of bite, Parmesan and sharp cheddar for mucho flavor and cheesiness, plus a wee bit of honey and salt (because sugar and salt is always a good idea) then make this thing somewhat healthy by utilizing whole wheat flour. Let’s not forget a light smothering of butter before this carb heaven situation gets popped in the oven.

If I can bake, you can bake too.

P.S. Eat this stuff warm, with more butter. But I didn’t need to tell you that.

P.P.S. I used 1/2 teaspoon salt and 1 tablespoon honey because I’m trying to watch my sugar and sodium intake, but the bread would taste even better if you doubled both of those!

P.P.P.S. I highly recommend sprinkling the top of the loaf with more cheese halfway through baking. Do it.

P.P.P.P.S. The original recipe came from BigOven, but of course I had to make it more healthy.