In a large mixing bowl combine the flour and beer and mix by hand until it is fully incorporated. Cover with plastic wrap and allow the mixture to rest for 30 minutes.
Add the yeast, salt, cheese, and green onion and work the dough by hand until the ingredients are fully incorporated.
On a floured surface knead the dough by hand for 3-5 minutes or until it feels stiff. Place the dough back in the bowl and cover. Allow to rise in a warm area for about 2 hours or until the dough has doubled in size.
Remove the dough from the bowl and split the dough evenly into 2 pieces. Gently ball both portions and set them on a parchment lined and pan sprayed sheet pan. Press the balls into disks, and lightly flour the surface. Cover with plastic wrap and allow to rise another hour.
Preheat oven to 400 degrees. Brush the exterior of the bread with the remaining beer, and if desired lance the bread with a sharp pairing knife with an X pattern.
Place the sheet pan on the center rack of the oven and cook for about 30 minutes or until golden brown.
Bread should exceed 200 degrees when measured with a thermometer. Cool the bread for at least 30 minutes before consuming.
Yield- 2 Small bread bowls
Aged Cheddar & Piquillo Pepper Dip
Sauté onions slowly until caramelized
Add milk and cream, bring to a simmer
Slowly add cheese, melting thoroughly between each addition
Stir in peppers and roasted garlic
Remove from heat
Add beer, drinking any that remains
Pour dip into bread bowls and garnish with chopped parsley and smoked paprika
