Toasted Beer Bread with Asiago Dip |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 24 |
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Beer infuses fast-to-fix quick bread with robust flavor. Toasted slices pair perfectly with a rich, cheesy dip that guests can't stop digging into.Michelle Zupan, Augusta, Georgia Ingredients:
3 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
3 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon pepper |
1 bottle (12 ounces) beer |
1/2 cup shredded cheddar cheese |
3 tablespoons chopped green onions |
1/4 cup butter, melted, divided |
asiago dip: |
2 tablespoons chopped sun-dried tomatoes (not packed in oil) |
1/2 cup boiling water |
1 cup sour cream |
1 cup mayonnaise |
3/4 cup shredded asiago cheese |
1/4 cup sliced fresh mushrooms |
1/4 cup chopped green onions |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Stir in beer just until moistened. Fold in cheese and onions. Transfer to four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Brush with 2 tablespoons butter.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush tops with remaining butter.
3. Remove loaves to a cutting board; cut each into six slices. Place cut side down on ungreased baking sheets. Broil 4 in. from the heat for 2-3 minutes on each side or until toasted. Remove to wire racks to cool.
4. In small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a large bowl, combine the sour cream, mayonnaise, cheese, mushrooms, onions, pepper flakes and tomatoes. Transfer to a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until heated through. Serve warm with toast. Yield: 4 mini loaves (6 slices each) and 3 cups dip.
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