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.
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)
1/4 cup butter, melted and divided
How to Make It
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.
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...
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.
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.
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