| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Quick | 2 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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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