Peggy's Onion & Fontina Beer Batter Bread

Ingredients

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)

Cooking Spray

Directions

·        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 9x5-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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