Sunday, May 15, 2005

Beer-Cheese Bread

Beer-Cheese Bread (Adapted from CL)

1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat pastry flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
4 ounces (1 cup) shredded Monterey Jack cheese
12 ounce bottle lager-style beer
2 tablespoons melted butter, divided

Preheat oven to 375 degrees.

In a small skillet, heat oil over medium-low. Stir in onion - cook until browned, about 10 minutes. Add garlic and pepper - cook until fragrant, about 1 minute.

In a medium bowl, whisk together flours, sugar, baking powder and salt. Add onion mixture, cheese and beer to the dry ingredients - stir just until combined.

Scoop the mixture into a 9" x 5" loaf pan coated with nonstick spray. Drizzle 1 tablespoon of the melted butter over the top. Place into the oven and bake for 35 minutes. Remove from the oven and drizzle the remaining 1 tablespoon melted butter on top. Place loaf pan back into the oven and continue to bake until the top is well-browned and a skewer placed in the center comes out mostly clean with a few moist crumbs attached, about 20 to 25 minutes. Remove and let cool for 5 minutes in the pan before turning bread out onto a wire rack to cool completely.

Makes about 12 to 16 servings.

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