3 cup Self-rising flour
3 tbsp Sugar
1/2 cup Freshly grated Parmesan
1 tsp (Scant) dried oregano, crumbled
1 tsp (Scant) dried thyme, crumbled
1/2 tsp Dried basil, crumbled
1/4 tsp Garlic powder, or to taste
1 can (12 oz) beer, at room temperature
1 1/4 cup Pureed Vidalia onions, (about 2 onions)
3 tbsp Cornmeal
2 tbsp Unsalted butter, softened
Honey butter as an, accompaniment, if desired
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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 1-1/2 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@prodigy.net> on Sep 25, 1997
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