Beer Bread

16 Feb

Traditionally done with fontina cheese, I thought this recipe was lost to me until I discovered a sheep cheese (pecorino primosale) that I enjoyed in its stead. Guinness stout is my beer of choice, but an amber ale might also be nice! ~ Paula


  • 1 tablespoon oil
  • 1 cup diced onion
  • 3 cup flour (all-purpose is fine)
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon sale
  • 1 cup shredded cheese
  • 1 (12 oz) bottle of beer
  • 4 tablespoons melted butter


  1. Preheat oven to 375; grease a 9×5 inch loaf pan
  2. Heat oil in skillet over medium heat, add onions and saute until tender (about 6 minutes); set aside and cool
  3. Combine flour, sugar, baking powder and salt in bowl, making a well in the center
  4. Add cooled onions, cheese and beer; stir until moist
  5. Spoon batter into prepared pan
  6. Drizzle with half the butter, bake 35 minutes
  7. Drizzle with remaining butter and return to oven for 20 minutes (this is a good time to rotate the pan for even baking) or until a toothpick comes out clean
  8. Cool on a wire rack for five minutes; remove from pan to complete cooling

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: