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 c. (4 oz) shredded Monterey Jack cheese
1 (12-ounce) bottle lager-style beer
2 tbsp. melted butter, divided
Preheat oven to 375F. Heat oil in a small skillet over medium-low 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 9x5-inch loaf pan coated with cooking spray. Drizzle 1 tbsp. butter over batter. Bake at 375F for 35 minutes. Drizzle remaining 1 tbsp. butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cook in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. Yield: 16 servings.
Per serving: 144 cal (28% from fat), 4.4g fat (2.4g sat), 4.3g pro, 20.6g carb, 0.7g fiber, 10mg chol, 1.3mg iron, 257mg sodium, 89mg calcium