Still shivering from the frigid temperatures, we opted for soup last night. Craig whipped up a warming turkey and lentils stew from December’s Food & Wine, one of their best issues in a long time. It was excellent. The smoked turkey adds just the right about of salt and smoke without overpowering the flavor of the lentils. Check it out.
Crusty, chewy bread always goes with tasty soup, but our pantry was empty, it was too cold to venture out to buy “good” bread, plus I didn’t have time to wait for dough to rise. Instead, I decided to use up some beer that was taking up space in the frig that would likely never get consumed before its expiration date and made a modified version of Cooking Light's Beer Cheese bread. While it was moist, it had a nice density, almost like yeast bread, but no kneading or rising required. Easy! And leftovers are delicious toasted for breakfast.
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese
1 (12-ounce) bottle lager-style beer (such as Budweiser)
2 tablespoons water
Cooking spray
2 tablespoons melted butter, divided
Preheat oven to 375°.
Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, beer, and water to flour mixture, stirring just until moist.
Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Crusty, chewy bread always goes with tasty soup, but our pantry was empty, it was too cold to venture out to buy “good” bread, plus I didn’t have time to wait for dough to rise. Instead, I decided to use up some beer that was taking up space in the frig that would likely never get consumed before its expiration date and made a modified version of Cooking Light's Beer Cheese bread. While it was moist, it had a nice density, almost like yeast bread, but no kneading or rising required. Easy! And leftovers are delicious toasted for breakfast.1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese
1 (12-ounce) bottle lager-style beer (such as Budweiser)
2 tablespoons water
Cooking spray
2 tablespoons melted butter, divided
Preheat oven to 375°.
Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, beer, and water to flour mixture, stirring just until moist.
Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
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