Basic Beer-Cheese Bread

Vino Girl's Note:

I used whole wheat pastry flour in place of white flour and a combination of cheddar and asiago cheeses. From Cooking Light, November 2008.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 16

Yield: 1.0 loaf

• 1 tablespoon olive oil
• ½ cup finely chopped yellow onion
• ¼ teaspoon fresh ground black pepper
• 1 garlic clove , minced
• 3 cups all-purpose flour (about 3 cups)
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup shredded monterey jack cheese
• 1 (12 ounce) bottle lager-style beer
• cooking spray
• 2 tablespoons melted butter , divided

Directions:

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

Reviews

[Chef MB]

Good basic recipe with the addition of onion and garlic. Made a good tasting loaf with a good, firm texture. I used half white flour and half whole wheat. Will make this again.