Onion and Fontina Beer Batter Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Bake this quick bread before you leave town, or mix dry ingredients, sauté onions, and grate cheese in advance, then bake the loaf on-site. Ingredients:
1 tablespoon olive oil |
1 cup diced onion |
3 cups all-purpose flour (about 13 1/2 ounces) |
3 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon salt |
1 cup (4 ounces) grated fontina cheese |
1 (12-ounce) bottle beer (such as amber ale) |
cooking spray |
1/4 cup butter, melted and divided |
Directions:
1. Preheat oven to 375°.
2. Heat olive oil in a large nonstick skillet over medium heat. Add onion, and sauté 6 minutes or until tender. Cool to room temperature.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; make a well in center of mixture. Add onion, cheese, and beer; stir just until moist.
4. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; drizzle evenly with 2 tablespoons butter. Bake at 375° for 35 minutes; brush with remaining 2 tablespoons butter. Bake an additional 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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