Caramelized Onion And Asiago Beer Batter Bread Recipes

Steps:

• Preheat oven to 375°.
• Heat olive oil in a large nonstick skillet over medium heat. Add onion and 1 T sugar, and sauté 15 minutes or until tender and caramelized. Cool to room temperature.
• Combine flour, 2 T sugar, baking powder, and salt in a bowl; make a well in center of mixture.
• Add onion, cheese, and beer; stir just until moist.
• Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; drizzle evenly with butter.
• Bake for 55-60 minutes, or until a wooden pick inserted in center comes out clean.
• Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Steps:

• Pre-heat oven to 350-F degrees and thoroughly grease the inside (bottom and all four sides) of a single loaf pan. Reserve.
• In a large mixing bowl, sift flour and sugar together. Add grated cheddar cheese and chopped green onions. Thoroughly mix all ingredients together. Add beer and stir until the ingredients are uniformly moistened.
• Spoon bread dough mixture into a well-greased loaf pan. Bake for approximately 1 hour, or until the loaf is golden brown and emits a hollow sound when tapped. Cool on a wire rack, and store in an airtight container.
• May freeze for up to 90 days. Slice to serve.
• Tip: Prepare your own self-rising flour! For every cup of all-purpose flour, add 1 teaspoon baking powder and 1/2 teaspoon salt. Simply sift together the ingredients and store at room temperature in an air-tight container.

Steps:

• Dissolve yeast and sugar in lukewarm water in a large bowl.
• Add 3 cups flour, softened butter, onion soup mix and salt to yeast mixture.
• Beat with an electric mixer set at medium-high for 2 minutes. Add remaining flour and beat until blended.Let rise, covered, until almost double in size, about 30 minutes.
• Generously butter two 71/2 x 4 inch loaf pans.
• Stir down the dough. Spoon into prepared pans.Let rise, covered until dough reaches tops of pans, about 1 1/2 hours.
• Preheat oven to 375.
• Bake bread until browned, about 50-55 minutes.
• Invert onto wire racks. Brush with melted butter.

Steps:

• In 3-quart pan over medium-high heat, frequently stir onions and garlic in oil until onions start to become limp; reduce heat to medium-low and stir frequently until onions are very soft and browned, 40 to 45 minutes.
• If onions start to stick to the pan, reduce heat further and stir in 2 tablespoons water.
• Add salt and pepper to taste.

Steps:

• Heat olive oil and butter in a large shallow pot, add onions and thyme and toss with the oil.
• Place the lid on top and cook over medium low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium low heat, stirring occasionally for 25 to 30 minutes, until t he onions are caramlized and golden brown. This could take much longer than 30 minutes, if your stove top is on a very low setting. If the onions are cooking too fast, lower the heat. Don't rush the process. It is worth the wait.
• Add the sherry wine vinegar, salt and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste. They should be highly seasoned.

Steps:

• Preheat the oven to 375°F In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
• Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.

Steps:

• In a large bowl, dissolve yeast in warm water.
• Stir sugar into yeast/water mixture, let mixture sit until tiny bubbles start to form.
• Add butter, salt and half the flour.
• With electric mixer on medium speed, beat batter for 2 minutes.
• Add remaining flour, stirring by hand (or on low speed) until well blended and smooth (batter will be very thick, like a very soft dough).
• Cover bowl with a tea towel, and let the batter rise in a warm draft free place for 30-60 minutes or until doubled.
• Beat the batter by hand, about 25 strokes (the dough will deflate).
• Spread batter evenly into a greased 8x3 or 9x4 inch loaf pan.
• Smooth out the top of the loaf by patting it with your floured hand.
• Cover pan, and let batter rise again (about 30-60 minutes) until dough has reached the top of the pan.
• Bake in a preheated 375°F oven for 45-50 minutes, or until the loaf sounds hollow when the top is lightly tapped.
• Remove from pan.
• For a softer crust, brush the top of the hot loaf with butter.
• Cool on a wire rack.
• Bread slices best when it is cooled.