Boy, oh boy, do I love quick breads! I was so excited when I saw that this month’s Daring Bakers challenge was Quick Bread. The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
I had a hard time choosing which bread I would make, so I did a little poll at work to see what the girls would like. It was a tie between Green Onion, Cheddar, and Asiago Beer Batter Bread and the Meyer Lemon Loaf. So, I made both. However, I am only posting the Green Onion variety here today. Both were a big hit with the co-workers, so I’ll share the Lemon Loaf another time. If you’ve never made a quick bread before, I highly recommend it!! So easy and so, so good!
binära optioner seb Ingredients
- 1 tablespoon oil
- 1 cup sliced green (spring) onion
- 3 cups all-purpose (plain) flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup grated sharp cheddar cheese
- ½ cup (120 ml) (2 oz) grated Asiago cheese
- One (12 oz) bottle beer (such as amber ale)
- ¼ cup butter, melted and divided
- Preheat oven to moderately hot 375°F. Spray 9”×5″ (23 x 13 cm) loaf pan with cooking spray.
- Heat olive oil in a large nonstick skillet over medium heat. Add green onion and sauté 3-4 minutes or until tender. Cool to room temperature.
- Combine flour, sugar, baking powder and salt in a bowl; make a well in the center of the mixture. Add onion, cheeses, and beer. Stir just until moist.
- Spoon batter into prepared pan. Drizzle evenly with 2 tablespoons of butter. Bake for 35 minutes; brush with remaining 2 tablespoons butter. Bake an additional 23 minutes or until wooden pick inserted in the center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.