I really couldn't choose between a sweet and a savory bread from Maurnie. I mean really. Bread is bread is bread. I love it all.
So here is the second entry for the day.
Basic Beer-Cheese Bread
1 TBSP olive oil
½ cup finely chopped onion (I use yellow)
¼ tsp freshly ground black pepper
1 garlic clove, minced
3 cups all-purpose flour
3 TBSP sugar
2 tsp baking powder
1 tsp salt
1 cup shredded Monterey Jack cheese (I have also used sharp cheddar and gruyere)
1 12 oz bottle lager-style beer (such as Bud)
2 TBSP melted butter, divided
Preheat oven to 375
Heat olive oil over medium heat. Add onion and sauté until browned slightly. Stir in pepper and garlic, cook for 1 minute.
Combine flour, sugar, baking powder and salt in bowl. Stirring with whisk make a well in the center of dry mixture. Add onion mixture, cheese and beer for dry mixture, stirring until just moist.
Spoon batter into a 9x5-inch loaf pan coated with cooking spray.
Drizzle 1 TBSP butter over batter. Bake at 375 for 35 mins. Drizzle remaining 1 TBSP butter over batter and bake an additional 20-25 minus until a deep golden brown and a test inserted into center comes out clean.
Cool 5 minutes in pan before removing.
Again, special thanks to Maurnie Braund for sharing not one, but two recipes for my favorite thing in the world! I am seriously gonna hop the border and head on up to Canada to eat at her table.
Kidding. I have a passport! No need to HOP the border. Geez people calm down!