BEER BATTER BREAD
I received this recipe from a friend after desperately trying to find a cheaper way to make beer bread rather than paying $6 a loaf for Tastefully Simple. My mother in law raves over this and she sells TS. She likes this version better and I must say my family doesn't even know the difference.
Provided by whittingtonkari
Categories Quick Breads
Time 50m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 259.8, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.2, Sodium 430.3, Carbohydrate 42.5, Fiber 1.3, Sugar 4.8, Protein 5.1
EASY BATTER BREAD
Posted in reply to a message board request. This is the recipe I used (over 40 years ago) when I made my first loaf of yeast bread. Its very simple to make, and produces a good, basic white bread for sandwiches and/or toast. If memory serves, the recipe was from the side of the Hecker's Unbleached Flour sack. Prep Time does not include the 1 to 2 hour rising time.
Provided by Dee514
Categories Yeast Breads
Time 1h5m
Yield 1 Loaf
Number Of Ingredients 7
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.
CARAMELIZED ONION ASIAGO NO-KNEAD BREAD
Flavorful caramelized onion and sharp asiago cheese are the perfect duo in this stunning asiago no-knead bread! Its made overnight for easy baking the next day and SO incredibly tender and flavorful!
Provided by Sarah
Time 45m
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, salt, and yeast. Drizzle in water, and honey and stir dough with a wooden spoon until a slightly-sticky dough forms. Cover bowl with plastic wrap and let sit at room temperature overnight or 18-24 hours.
- The next day, preheat oven to 425F. Lightly grease a baking sheet and set aside. In a medium skillet, caramelize onions in butter over medium heat, stirring occasionally until onions are a deep golden brown. Remove from heat and cool completely.
- Punch risen dough down and gently knead caramelized onions into dough. Gather dough into a smooth ball and place on prepared pan. With a sharp knife, cut a few slits in the top and brush with beaten egg and sprinkle with asiago cheese. Let rise 30 minutes until doubled in size.
- Bake bread at 400F 30-35 minutes or until bread is a deep golden brown. Cool loaf on a wire cooling rack slightly then slice and serve warm. Enjoy!
CARAMELIZED ONION AND ASIAGO BEER BATTER BREAD
Make and share this Caramelized Onion and Asiago Beer Batter Bread recipe from Food.com.
Provided by KelBel
Categories Quick Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 138, Fat 3.4, SaturatedFat 1.2, Cholesterol 3.8, Sodium 205.4, Carbohydrate 22.6, Fiber 0.9, Sugar 3.1, Protein 2.7
CARAMELIZED ONIONS
Caramelizing onions transforms them into a savory, almost sweet golden-brown tango. Sweet onions like Vidalia and Oso will carmelize a little faster, but any onion will work. I love caramelized onions as a side-dish for any meat dish or scattered over a pizza. Also good on hamburgers and scrambled eggs. Plus you gotta have them if you want to make French Onion Soup!
Provided by SharleneW
Categories Vegetable
Time 55m
Yield 3/4 cup
Number Of Ingredients 4
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.
Nutrition Facts : Calories 440, Fat 6.8, SaturatedFat 1.1, Sodium 28, Carbohydrate 93, Fiber 12.8, Sugar 38.9, Protein 8.6
CARAMELIZED ONION - BBQ
Great onions that go with anything that is grilled on the BBQ. A TV chef did this once and it has been a family faviorite since. Only problem is I have never measured ingredients - so adjust to suit your own taste! Also great on a sausage sandwich.
Provided by sams1
Categories Onions
Time 7m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Cook onions on BBQ plate until soft, using oil to prevent sticking.
- Just prior to serving mix through brown sugar and balsamic vinegar until sugar dissolves and oniobs are "caramalised".
- Enjoy!
Nutrition Facts : Calories 48.1, Fat 0.1, Sodium 4, Carbohydrate 11.9, Fiber 1, Sugar 7.6, Protein 0.7
CARAMELIZED ONIONS
Caramelizing onions changes their flavour from sharp and pungent to sweet and complex. You cook them until they're deeply coloured and jam-like. The onion jam will keep for weeks when refrigerated. Use it to thicken soups and sauces, garnish grilled meats, poultry & seafood, fill omelets and sandwiches, stir into dips, toss with pasta... The prep time doesn't include the time to peel and chop the onions. This recipe was found in How to Cook Everything by Mark Bittman. This is a wonderful cookbook filled with simple tips and recipes for just about anything you can think of .
Provided by Dreamer in Ontario
Categories Low Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place sliced onions in a large skillet over medium heat.
- Cover and cook, stirring infrequently, until they are dry and almost sticking to the pan (about 20 min).
- Now stir in the oil or butter plus a large pinch of salt.
- Reduce heat to medium low and cook, stirring occasionally and adding oil or butter as needed to keep them from sticking without getting greasy, for 40 to 60 minutes, depending on how you want them.(See Notes at end on directions).
- Add salt and pepper to taste.
- Serve hot or at room temperature.
- Notes:.
- After 20 minutes the onions will be ivory coloured, softened and onionly tasting.
- After 25 to 30 minutes the onions will be golden in colour, wilted and sweet with a bit of onion sharpness.
- After 40 to 45 minutes the onions should be brown and starting to melt. They will now be sweet.
- After 60 minutes the will have the colour of maple syrup and the consistency and flavour than is something like a jam.
SIMPLE CARAMELIZED ONION PANCAKES
I came up with this looking for an inexpensive lunch dish and or a quick bread accompaniment for stews and stir fries. My kids love them anytime of day or night, hot or cold, with mustard, ketchup, or sweet chili sauce or just in the hand and out the door.
Provided by Maeven6
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Dice the onion coarsely or slice.
- Add oil to a skillet or wok and caramelize the onions and garlic together. This may take up to 30 min and can be done the night before, in mass, or early. You want them a caramel looking brown color.
- Add your tarragon or herbs in the last 5 minutes of this process.
- Let the onions cool and prepare the batter.
- In a medium size bowl beat your eggs, milk and 2 Tablespoons of oil together. Set aside.
- In a small bowl mix dry batter ingredients, flours, baking powder, salt, sugar, and pepper. Stir well. Add the dry ingredients to the egg and milk mixture stirring until fairly smooth. Some lumps are fine.
- Now stir in the cooled caramelized onions and herbs.
- Fry as you would any other pancake on a hot sprayed or oiled griddle at around 400°F.
- Serve with stew, as lunch, snack, or breakfast.
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