Side Pannel
Vidalia Onion Snacking Bread
Vidalia Onion Snacking Bread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 3 c Self-rising flour
- 3 tb Sugar
- 1/2 c Freshly grated Parmesan
- 1 ts (Scant) dried oregano;
- -crumbled
- 1 ts (Scant) dried thyme;
- -crumbled
- 1/2 ts Dried basil; crumbled
- 1/4 ts Garlic powder; or to taste
- 1 cn (12 oz) beer; at room
- -temperature
- 1 1/4 c Pureed Vidalia onions;
- -(about 2 onions)
- 3 tb Cornmeal
- 2 tb Unsalted butter; softened
- Honey butter as an;
- -accompaniment, if desired
Directions
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.
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.
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