Tuesday, February 6, 2007

Onion and Fontina Beer Bread

Onion and Fontina Beer Bread

(I talked about this recipe here)

1 tablespoon olive oil
1 cup onion, diced
3 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
4 ounces (1 cup) fontina cheese, cut into tiny cubes
12 ounces beer (lagers work well)
2 tablespoons butter, melted

Preheat oven to 375.
Heat olive oil in a skillet. Add onion and saute 6 minutes, or until tender. Cool to room temperature.
Combine flour, sugar, baking powder, and salt in a bowl; make a well in the center of the mixture. Add onion, cheese, and beer to the well, stir just until moist.
Spoon batter into a 9x5 inch loaf pan coated with cooking spray. Drizzle with butter.
Bake at 375 for 1 hour, until a toothpick inserted in the center comes out clean.
Cool 5 minutes in pan, then remove from pan to cool completely.

makes 10 servings
source: Cooking Light
HUs: 5


Anonymous said...

This was a wonderful, moist bread. The flavors were subtle and delicious!

Elisabeth said...

I'm so glad you liked it! :)