October 16th is World Bread Day, and in its honor, Kochtopf is hosting an one-off event that challenges us to bake (or buy) a bread and blog about it. I’ll be the first to admit, I’m not much of a bread baker. My experience baking yeast breads starts (and ends) with my breadmaker. I hate the strange shaped loaves (even though the bread tastes great), so I don’t use the bread maker quite as often as I should. So, with that in mind, I decided whatever recipe I made would not use the bread maker.
I finally decided on Onion and Fontina Beer Batter bread, a Cooking Light recipe I’ve been meaning to try for quite a while. Since I had some nice hearty pea soup, I figured that this would be the perfect complement to the meal. This may be a personal preference, but I tend to eat bread more with soups and stews more than anything else.
The amazing thing is, even though this isn’t a yeast bread, the beer in the recipe gives it a very yeasty vibe, and if I didn’t know any better, I would have thought it was yeast-based. And even more amazing, this is a light recipe that does not taste light in the least. I’ll proudly add this recipe to my “tried and true” book, and make it whenever I’m making soup or stew. It’s really that good. The ingredient list is simple enough that I usually have the items it requires on hand, save the fontina cheese – others who have made this recipe have substituted mozzarella or Italian four cheese mix and had spectacular results as well.
Onion and Fontina Beer Batter Bread
from Cooking Light January 2006 issue
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
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.
Yield: 16 servings (serving size: 1 slice)
NUTRITION PER SERVING CALORIES 149(30% from fat); FAT 5g (sat 2.3g,mono 2.1g,poly 0.3g); PROTEIN 3.5g; CHOLESTEROL 12mg; CALCIUM 61mg; SODIUM 259mg; FIBER 0.8g; IRON 1.2mg; CARBOHYDRATE 22.2g, 3 WW POINTS
Tag: world bread day ’06