used 2T butter instead of 1/4 cup. good bread.
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)
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Amount per serving
- Calories: 149
- Calories from fat: 30%
- Fat: 5g
- Saturated fat: 2.3g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.3g
- Protein: 3.5g
- Carbohydrate: 22.2g
- Fiber: 0.8g
- Cholesterol: 12mg
- Iron: 1.2mg
- Sodium: 259mg
- Calcium: 61mg
- 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
- 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.
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