Sopressata-Asiago Beer Bread

Ingredients

• 1 tablespoon olive oil
• 1/2 cup minced shallots
• 2 tablespoons chopped green onions
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 13.5 ounces all-purpose flour (about 3 cups)
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup (3 ounces) shredded Asiago cheese
• 1 (12-ounce) bottle Italian lager beer (such as Peroni)
• 2 ounces finely chopped Sopressata salami
• Cooking spray
• 2 tablespoons melted butter, divided

Preparation

1. 1. Preheat oven to 375°.
2. 2. Heat oil in a small skillet over medium-low heat. Add shallots and green onions to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.
3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist. Stir Sopressata salami into batter.
4. 4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.