Onion and Fontina Beer Batter Bread
Adapted From Cooking Light
Bake this quick bread before you leave town, or mix dry ingredients, sauté onions, and grate cheese in advance, then bake the loaf on-site.
1 tablespoon olive oil
1 cup diced onion
3 cups all-purpose flour (about 13 1/2 ounces)
3 tablespoons honey
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.