Onion and Fontina Beer Batter Bread

Photo: Jan Smith
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.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 149
Caloriesfromfat 30 %
Fat 5 g
Satfat 2.3 g
Monofat 2.1 g
Polyfat 0.3 g
Protein 3.5 g
Carbohydrate 22.2 g
Fiber 0.8 g
Cholesterol 12 mg
Iron 1.2 mg
Sodium 259 mg
Calcium 61 mg

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

Preparation

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 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.

Note:

Jennifer Martinkus,

January 2006