Cheddar And Onion Beer Bread
- 1 small sweet onion (about 215 grams)
- 1 tablespoon (14 grams) olive oil
- 2 teaspoons (6 grams) kosher salt, divided
- 3 cups (375 grams) all-purpose flour
- 3 tablespoons (36 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (1 gram) coarse ground black pepper
- 1 (12-ounce) bottle (340 grams) amber ale
- 1 cup (84 grams) freshly grated Cheddar cheese
- 2 tablespoons (28 grams) unsalted butter, melted
- Preheat oven to 400°F (200°C)
- Clean and quarter onion Separate layers and place in a single layer on a small rimmed baking sheet. Drizzle with oil, and sprinkle with ½ teaspoon (1.5 grams) salt.
- Bake until tender and brown, about 20 minutes, stirring halfway through. Let cool completely; dice.
- Reduce oven temperature to 350°F (180°C). Spray an 8½×4½-inch loaf pan with cooking spray.
- In a large bowl, stir together flour, sugar, baking powder, pepper, and remaining 1½ teaspoons (4.5 grams) salt. Add beer, stirring just until combined. Fold in diced roasted onion and cheese. Spoon batter into prepared pan. Pour melted butter over batter.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool slightly on a wire rack. Serve warm.
Recipe by Bake from Scratch at https://bakefromscratch.com/cheddar-onion-beer-bread/
3.5.3251