| 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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