Onion and Fontina Beer Batter Bread

  • carolfitz Posted: 12/18/10
    Worthy of a Special Occasion

    We baked this easy bread (when the magazine first came out) to serve with the black bean/sausage chili on the same page. Made the same combo yesterday morning and followed the recipe using Beck's Dark. The only minor alterations were to mix the dry ingredients with a whisk and to combine room temperature beer, onion & cheese before adding to the dry. Took a slice to the office and it was great when still slightly warm -- sweet & buttery. Good when cool & paired with chili. Recommend you try this, and don't be afraid of the butter.

  • EllenDeller Posted: 03/24/09
    Worthy of a Special Occasion

    This is fabulous! I used 1/2 assaggio cheese and 1/2 mozzerella, and just a Coors light for the beer. Also added a teaspoon of herbs de provence to the batter. So moist, crumbly, and delicious that I ate too much! Great with soup and firm enough for sandwiches or toasted on the griddle with cheese.

  • 6624sw Posted: 10/12/12
    Worthy of a Special Occasion

    This bread is the best! I have made it at least a dozen times now and everyone loves it! I made a loaf recently for a cake walk and it was one of the first items to be chosen. I usually use havarti and Stella Artois although I have used many different cheese/beer combinations. Any semi-soft cheese works really well. Best when toasted and buttered...

  • stellacorona Posted: 12/03/13
    Worthy of a Special Occasion

    used 2T butter instead of 1/4 cup. good bread.

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