Onion Caraway Beer Bread Food

QUICK AND EASY ONION BEER BREAD

Steps:

• Preheat oven to 350 degrees F.
• Using a cheese grater with small holes, grate the two portions of sharp cheddar cheese.
• In a large bowl combine together the flour, baking powder, onion soup mix, basil, garlic powder, and sugar; stir in the grated cheese and chopped green onion.
• Gradually pour in the beer, stirring with a fork until just blended and beer is incorporated.
• Grease the bottom of a 9"x5" loaf pan and spread the dough in the pan.
• Chop the additional green onion and sprinkle evenly over the surface of bread dough for topping (you can substitute chopped thinly sliced yellow onion for this, if you like).
• Bake at 350 degrees for 50 to 55 minutes or until a cake tester comes out clean from the middle.
• Remove bread from oven; combine the Parmesan and grated cheddar, and sprinkle it over the top of the still-hot loaf.
• Let the bread stand in the pan for 10 minutes on a wire rack, then turn out and let cool for another 5 or so minutes before slicing and/or serving.
• You can make this bread ahead of time- if you're going to serve it later, wrap it in foil and at the time of serving re-heat it in a 325 degree oven for about 15 minutes; it's really very tasty the day after it's prepared, so you might consider making it a day ahead of when you want to serve it.

ONION CARAWAY BEER BREAD

Steps:

• Preheat oven to 350°. Mix Flour, Beer, Brown Sugar, French Onion Dip & Caraway seeds to make batter. Spray large loaf pan with non-stick spray (i.e. Pam) then pour batter into pan. Bake at 350° for 45 minutes Brush loaf with melted butter and bake for an additional 10-15 minutes.

SWISS & CARAWAY FLATBREADS

Steps:

• On a lightly floured surface, roll each portion of dough into a 15x10-in. rectangle. Transfer to two greased 15x10x1-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Using fingertips, press several dimples into dough. In a small bowl, whisk melted butter, oil, onion, mustard, caraway seeds, Worcestershire sauce and, if desired, sherry until blended; brush over dough. Sprinkle with cheese. Bake until golden brown, 10-15 minutes. Serve warm. Freeze option: Cut cooled flatbreads into pieces. Freeze in freezer containers. To use, reheat flatbreads on an ungreased baking sheet in a preheated 425° oven until heated through.

CARAWAY BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

CHEESY CARAMELIZED ONION SKILLET BREAD

Steps:

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, toast caraway seeds until fragrant, about 1 minute. Remove and set aside. In the same skillet, heat oil over medium heat. Add onion; cook and stir until softened, 5-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in salt; remove from the heat and cool slightly. Sprinkle cheese over onions in skillet. Place melted butter and caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces in butter mixture; place in a single layer over onion mixture in skillet. Bake until puffed and golden brown, 20-25 minutes. Cool in skillet 5 minutes before inverting onto a serving plate. If desired, sprinkle with thyme. Serve warm.

CARAWAY BEER BREAD

Steps:

• Heat oven to 350°F.
• Coat 9" x 5" x 3" loaf pan with cooking spray.
• Mix flour, baking powder, sugar, and salt in a large bowl.
• Make a well in the center.
• Add beer and caraway seeds to well; stir in liquid into flour mixture just until flour is moistened.
• Scrape into pan.
• Bake in 350°F oven for 50 minutes.
• Brush top with half of melted butter.
• Bake 10 more minutes or until lightly browned.
• Remove loaf to rack.
• Brush on remaining butter.
• Serve warm or at room temperature.

CARAWAY BEER BREAD

Steps:

• In a large bowl, combine the biscuit mix, sugar and caraway seeds. In a small bowl, whisk the eggs, beer and butter until smooth. Stir into dry ingredients just until moistened. , Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack.

PORK, ONIONS AND BEER IN A CREAMY CARAWAY SAUCE

Steps:

• Pork -- In a large baggie or you can use a small bowl or pie plate and add the flour, salt, pepper and thyme and dredge the pork in it to get a light coating of flour. Then in a large heavy saute pan, I like my cast iron, but any heavy pan will work fine. I DO NOT like to use Non Stick for this. Heat up the oil and butter to medium high to high heat and saute the pork on each side until golden brown. Don't forget they are going to continue cooking in the beer so it is not necessary to cook them all the way through.
• Sauce -- Remove the chops just for a minute while you lightly saute the onions. They only need to be cooked for just a couple of minutes. Then add the beer scraping up the bits from the bottom of the pan. Return the pork chops back to the pan and cover and reduce the heat to simmer and cook approximately 30 minutes. The last 5 minutes remove the cover so the beer can reduce a bit.
• Finishing -- Add the sour cream, salt, pepper, caraway seeds and parsley and cook another couple of minutes until everything is heated through.
• Serve -- As I mentioned, I like to serve this over spaetzle, but butter noodles, potato pancakes, even rice or mashed potatoes. Drizzle the sauce and onions over the chops.

SODA BREAD WITH CARAMELIZED ONION AND CARAWAY

Steps:

• Preheat oven to 350 degrees.
• In a large non-stick skillet over medium heat saute the onions, garlic and bay leaf for about 25 minutes. The onions will turn a deep golden color.
• Cool the onion mixture slightly, discard the bay leaf, and puree the onions in a blender.
• Position an oven rack in the center of the oven. Line a baking sheet or cookie sheet with parchment paper.
• Sift the flour, sugar, baking soda, cream of tartar and salt into a large mixing bowl. Stir in the caraway seeds.
• Make a well in the center of the flour mixture. Whisk the buttermilk and yogurt in a small bowl. Add the buttermilk, yogurt and onions to the flour. Stir together only until mixed. DO NOT overstir.
• Turn dough out on a lightly floured board and knead until dough is smooth, about 2 minutes.
• Shape the dough into a 6-inch diameter by 2 1/2-inch-high round.
• Place dough on the baking sheet. If desired, using a sharp knife, cut a deep cross design in the top center of dough.
• Dust the top of the dough with a light dusting of flour.
• Bake the bread for approximately 55 minutes or until light brown and crusty on the outside. The loaf is baked thoroughly when you hear a "hollow" sound when tapped on top of the loaf.
• Transfer to wire rack to cool.

CHEESE AND ONION BEER BREAD

Steps:

• In a bowl mix all the ingredients except the beer and melted butter.
• Mix together.
• Then add the beer and mix together with your hand until all ingredients are mixed.
• Put mixture into a loaf pan (I use a silcon loaf pan).
• Then add the melted butter to the top of the mixture and bake at 350 degrees.

ONION BEER BREAD

Steps:

• Combine flour, baking powder, sugar, mustard and salt.
• Stir in 1 cup cheese, green onion and basil.
• Pour in beer, stir just until blended and no dry spots remain.
• Spoon batter into greased 9 x 5 loaf pan.
• Lightly dredge onion rings in some flour.
• Place very thin onion rings barely overlapping on top of batter.
• Sprinkle seeds on top of batter.
• Preheat oven to 350 degrees.
• Bake for 50-60 minutes .
• While loaf is hot out of the oven, sprinkle remaining cheese over top.
• Let stand in pan to cool 15 minutes.
• Remove from pan to rack to finish cooling.
• Slice when completely cool with a sharp serrated knife.