Thursday, May 25, 2006

Onion and Fontina Batter Beer Bread

Went looking for a recipe to use up some leftover fontina cheese. Decided on a recipe from Cooking Light... Onion and Fontina Batter Beer Bread.

I have a before picture, but I didn't take a picture of the after (sorry)

The flavor was great, but when I made it I added more onions and cheese than originally called for and that cause it to be a little too moist inside. Very tasty though.

Click Here for Printable Recipe

Onion and Fontina Beer Batter Bread
Adapted from Cooking Light, January 2006

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
Cooking spray
1/4 cup butter, melted and divided

Preheat oven to 375°.

Heat olive oil in a large nonstick skillet over medium heat. Add onion, and sauté 6 minutes or until tender. Cool to room temperature.

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.

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 25 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.

1 comment:

mom said...

looks good!