Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This savory quick bread pairs well with soup or chili and is ideal for an open house or casual get-together.

Jennifer Martinkus
Recipe by Cooking Light November 2008

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Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

154 calories; calories from fat 29%; fat 5g; saturated fat 2.4g; mono fat 2g; poly fat 0.3g; protein 5g; carbohydrates 21.2g; fiber 0.7g; cholesterol 11mg; iron 1.4mg; sodium 301mg; calcium 89mg.
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