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Onion, Fontina & Mushroom Beer Batter Bread

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“An easy "to go" bread - bake it before you leave town or mix dry ingredients, saute onions and mushrooms and grate the cheese in advance, then bake the loaf on-site. Found this on an Italian Cooking Site on the net.”
READY IN:
1hr 10mins
SERVES:
16
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Heat olive oil in a large nonstick skillet over medium heat.
  3. Add onions and mushrooms, and saute about 6 minutes until tender and all moisture has evaporated.
  4. Cool to room temperature.
  5. Combine flour, sugar, baking powder, and salt in a bowl; make a well in center of mixture.
  6. Add onion, mushrooms, cheese and beer; stir just until moist.
  7. Spoon batter into a 9x5" loaf pan coated with cooking spray; drizzle with 2 tablespoons butter or margarine.
  8. Bake for 35 minutes; brush with remaining 2 tablespoons of butter.
  9. Bake an additional 23 minutes or until wooden pick inserted in center comes out clean.
  10. Cool 5 minutes in pan on a wire rack.
  11. Then remove from pan.
  12. Cool completely on wire rack.

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