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 Cooking Light

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Nutritional Information

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

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

  1. Preheat oven to 375°.
  2. Heat olive oil in a large nonstick skillet over medium heat. Add onion, and sauté 6 minutes or until tender. Cool to room temperature.
  3. 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.
  4. 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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