Vidalia onion snacking bread
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Self-rising flour |
| 3 | tablespoons | Sugar |
| ½ | cup | Freshly grated Parmesan |
| 1 | teaspoon | (Scant) dried oregano; crumbled |
| 1 | teaspoon | (Scant) dried thyme; crumbled |
| ½ | teaspoon | Dried basil; crumbled |
| ¼ | teaspoon | Garlic powder; or to taste |
| 1 | can | (12 oz) beer; at room temperature |
| 1¼ | cup | Pureed Vidalia onions; (about 2 onions) |
| 3 | tablespoons | Cornmeal |
| 2 | tablespoons | Unsalted butter; softened |
| Honey butter as an; accompaniment, if desired | ||
Directions
In a large bowl whisk together the flour, sugar, Parmesan, oregano, thyme, basil, and garlic powder and stir in the beer and onion puree, stirring until the batter is combined well. Dust a well-greased 9 X 2" round cake pan with the cornmeal, distributing the excess evenly across the bottom, turn the batter into the pan, smoothing the top, and bake the bread in the middle of a preheated 325 degree oven for 1 to 1-½ hours, or until it is golden and a tester comes out clean. Brush the bread with the softened butter, let it cool in the pan on a rack for 10 minutes, and turn it out onto the rack to cool completely. Serve the bread cut into thin wedges with the honey butter.
Source: Gourmet Magazine MM by Cathy Svitek Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@...> on Sep 25, 1997
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