Basic Beer-Cheese Bread

I'm a huge fan of whole-wheat beer bread. I make loaves of it, slice it, freeze it, and pull pieces out whenever the bread fits the meal.

Cooking Light's November 2008 issue features a section called "Holiday Cooking." On the same page as the recipe I'm about to share are recipes for other varieties: apple-cheddar beer bread, manchego-jalapeno beer bread, and sopressata-asiago beer bread.

Basic Beer-Cheese Bread

Ingredients:

• 1 T olive oil




• 1/2 cup finely chopped yellow onion




• 1/4 t black pepper




• 1 t garlic powder




• 3 cups of white flour




• 3 T sugar




• 2 t baking powder




• 1 t salt




• 1 cup of shredded Colby-jack cheese




• 12 oz of beer




• cooking spray




• butter

Directions:

1. Preheat oven to 375.




2. Cook chopped onion in olive oil in a large skillet until soft. Stir in garlic and pepper.




3. Combine flour, sugar, baking powder, and salt into a large bowl.




4. Mix in onion mixture, cheese, beer. Stirring until all is moist.




5. Spoon batter into a glass loaf pan (that has been sprayed). Pour 2 T of melted butter on top. Bake for about one hour or until the top is golden and hard.

Once cooled, remove from the oven, cool, slice, and enjoy!