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.
Onion and Fontina Beer Batter Bread
carolfitz Posted: 12/18/10
EllenDeller Posted: 03/24/09
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
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
used 2T butter instead of 1/4 cup. good bread.