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BREADS:
Onion and Fontina Beer Batter Bread
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Onion and
Fontina Beer Batter Bread |
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Mix dry
ingredients, saute onions and grate cheese in advance,
then bake later...
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1
Tbs |
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oil |
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1
cup |
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diced onion |
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3
cups |
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flour |
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3
Tbs |
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granulated sugar |
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2
tsp |
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baking powder |
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1
tsp |
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salt |
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1
cup |
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(4
ounces) grated Fontina cheese |
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One
12oz. |
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bottle beer (such as amber ale) |
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¼
cup |
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butter, melted and divided |
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1 |
Preheat oven
to 375°F. Spray 9x5" loaf pan with cooking
spray. |
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2 |
Heat olive
oil in a large nonstick skillet over medium
heat. Add onion and sauté 6 minutes or until
tender. Cool to room temperature. |
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3 |
Combine
flour, sugar, baking powder and salt in a bowl;
make a well in the center of the mixture. Add
onion, cheese, and beer. Stir just until moist. |
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4 |
Spoon batter
into prepared pan. Drizzle evenly with 2
Tablespoons of butter. Bake for 35 minutes;
brush with remaining 2 Tbs. butter. Bake an
additional 23 minutes or until wooden pick
inserted in the center comes out clean. Cool 5
minutes in pan on a wire rack; remove from pan.
Cool completely on wire rack. |
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Servings: 16 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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172.62 |
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Calories From Fat (34%) |
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58.10 |
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% Daily Value |
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Total Fat
6.53g |
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10% |
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Saturated Fat 3.56g |
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18% |
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Cholesterol
17.20mg |
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6% |
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Sodium
274.37mg |
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11% |
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Potassium
51.82mg |
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1% |
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Carbohydrates
22.22g |
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7% |
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Dietary Fiber 0.77g |
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3% |
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Sugar 2.98g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
21.45g |
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Protein
4.72g |
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9% |
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Recipe Source |
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Source: modified from
Cooking Light |
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RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "This bread is full of flavor. Much
different than regular beer bread with the added flavor of Fontina
cheese. I served this with the
California Chili
on this site."
-Stamford, CT
****Restaurant
Quality!- would
make it again. "Made
this for the Chargers game last week, and the guys loved it!"
-San Diego, CA
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