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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 156.5
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 221.4 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.9 g

View full nutritional breakdown of Beer Bread with Onions and Rosemary calories by ingredient
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Beer Bread with Onions and Rosemary

Submitted by: LEAKAY59
Beer Bread with Onions and Rosemary

Introduction

I wanted something new to go with our lentil soup for supper and this recipe caught my attention in the quarterly book put out by a regional grocery store. I didn't have enough white flour to make their version, nor did I actually have a bottle of lager in the house, so I modified it to meet what I had. It came out lighter in the long run too! I wanted something new to go with our lentil soup for supper and this recipe caught my attention in the quarterly book put out by a regional grocery store. I didn't have enough white flour to make their version, nor did I actually have a bottle of lager in the house, so I modified it to meet what I had. It came out lighter in the long run too!
Number of Servings: 12

Ingredients

    1/2 cup white flour
    2.5 cups yellow cornmeal
    2 tbsp olive oil, divided
    1 medium onion, quartered and sliced thin
    2 Tbsp sugar
    4 tsp baking powder
    1/4 tsp salt
    1/2 tsp freshly ground black pepper
    1 tsp dried rosemary, or 2 tsp fresh
    1 11.5 oz Labatt's Blue Beer

Directions

Preheat oven to 375 degrees. Spray loaf pan with cooking spray.

Heat a saute pan over medium heat, add 1 Tbsp olive oil. Coat pan then add onion. Cook, stirring occasionally, 5 to 7 minutes, until onion begins to brown. Set aside to cool slightly.

Whisk together flours, sugar, baking powder, salt and pepper, and rosemary.

Add onion and beer and mix until thoroughly combined.

Put into prepared loaf pan and press to shape. Drizzle and spread 2nd Tbsp of olive oil on top, then sprinkle with a shake or two more of dried rosemary.

Bake at 375 degrees for 45 to 55 minutes, until toothpick inserted in the center comes out clean.

Cool in pan for five minutes, then cool completely on a cooling rack before slicing.

Best at room temperature or toasted. Slice into 12 slices.



Number of Servings: 12

Recipe submitted by SparkPeople user LEAKAY59.






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