Onion, Fontina & Mushroom Beer Batter Bread |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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An easy to go bread - bake it before you leave town or mix dry ingredients, saute onions and mushrooms and grate the cheese in advance, then bake the loaf on-site. Found this on an Italian Cooking Site on the net. Ingredients:
1 tablespoon olive oil |
1 cup diced onion |
2 cups mushrooms, chopped |
3 cups all-purpose flour |
3 tablespoons sugar or 3 tablespoons splenda sugar substitute or 3 tablespoons other sugar substitute |
2 teaspoons baking powder |
1 teaspoon salt |
1 cup freshly grated fontina cheese |
1 (12 ounce) bottle beer, such as amber ale |
cooking spray |
4 tablespoons butter or 4 tablespoons margarine, melted & divided |
Directions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large nonstick skillet over medium heat.
3. Add onions and mushrooms, and saute about 6 minutes until tender and all moisture has evaporated.
4. Cool to room temperature.
5. Combine flour, sugar, baking powder, and salt in a bowl; make a well in center of mixture.
6. Add onion, mushrooms, cheese and beer; stir just until moist.
7. Spoon batter into a 9x5 loaf pan coated with cooking spray; drizzle with 2 tablespoons butter or margarine.
8. Bake for 35 minutes; brush with remaining 2 tablespoons of butter.
9. Bake an additional 23 minutes or until wooden pick inserted in center comes out clean.
10. Cool 5 minutes in pan on a wire rack.
11. Then remove from pan.
12. Cool completely on wire rack.
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