If you’re anything like me, the cold weather outside has prompted you to try to keep warm with lots of hearty soups and stews. There’s nothing quite like hunkering down in front of the fireplace with a huge steaming bowl of something that’s been cooking all day. Gravy-based stews cry out for a nice hunk of bread.
Here in Columbus, we’ve got snow coming down like gangbusters today. Since we can’t get out to get a fresh loaf of crusty bread from Omega, and we didn’t have hours to bake a yeast bread, we put together of this loaf of beer bread – since it’s a Cooking Light recipe, it’s healthier than beer bread usually is, and you can indulge in a slice even if one of your resolutions was to eat healthier this year. I honestly couldn’t tell the difference between this and much higher fat recipes. Enjoy!
Basic Beer-Cheese Bread
recipe courtesy Cooking Light
1 tbsp. olive oil
1/2 c. finely chopped yellow onion
1/4 tsp. freshly ground black pepper
1 garlic clove, minced
13.5 oz. all-purpose flour (about 3 cups)
3 tbsp. sugar
2 tsp. baking powder
1 tsp. salt
1 cup (4 oz) shredded Monterey Jack cheese
1 (12-ounce) bottle lager-style beer (such as Budweiser)
2 tbsp. melted butter, divided
Preheat oven to 375F. Heat oil in a small skillet over medium-high heat. Add onion 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.
Spoon batter into a 9×5 inch loaf pan coated with cooking sprayDrizzle 1 tablespoon butter over batter. Bake at 375F 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. Yield: 16 servings.
Per 1 slice serving: 144 cal (28% from fat), 4.4g fat (2.4g sat, 1.6g mono, 0.2g poly), 4.3g pro, 20.6g carb, 0.7g fib, 10mg chol, 1.3mg iron, 257mg sod, 89mg calc