Peggy’s Onion & Fontina Beer Batter Bread
1 tablespoon olive oil
1 cup diced onion
3 cups all-purpose flour (about 13½ ounces)
3 tablespoons sugar
2 teaspoon baking powder
1 teaspoon salt
1 cup (4 ounces) grated Fontina (or Swiss) cheese
1 12-oz bottle of beer (such as amber ale)
¼ cup butter (4 tablespoons), melted and divided (2 Tbls + 2 Tbls)
· Preheat oven to 375° F.
· 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. (NOTE: over mixing will cause bread to not rise properly.)
· Coat a 9×5-inch loaf pan with cooking spray, and spoon in batter. Drizzle evenly with 2 Tbls butter. Bake at 375◦F for 35 minutes, then brush with remaining 2 Tbls butter. Bake for an additional 25 minutes or until a wooden pick inserted in center comes out clean.
· Cool 5 minutes in pan on a wire rack, then remove from plan. Continue to cool completely (or until just barely warm).
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