Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
This quick bread has only a few ingredients, comes together quickly, and produces a fantastically beery, oniony final product. This bread works just as well divided and baked in a muffin tin; the cooking time will be a bit shorter, though, so keep an eye on them if you go this route. A few thyme leaves can add something special to this bread as well. If you do not keep a bag of self-rising flour in your pantry, you can make your own by combining 3 cups of flour with 1.5 tablespoons baking powder and 1 teaspoon salt.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 4 tablespoons butter, divided
- 2 onions, chopped
- 3 cups self-rising flour
- 3 tablespoons sugar
- 1 can room temperature light beer
Melt 2 tablespoons of butter in a skillet over medium heat and add onions. Cook until onions are soft and deep brown. Remove from pan and allow to cool slightly. Butter loaf pan and preheat oven to 350°F.
Whisk together self-rising flour and sugar, then add cooled onions, and toss until evenly combined. Pour in can of beer and stir until a dough forms. Place in prepared loaf pan and place in oven until puffed and golden, about 50 minutes.
Remove from oven and poke about 10 small holes in the top of the loaf. Push extra 2 tablespoons of butter into holes, return to oven, and cook for an additional 5 minutes. Remove from oven and allow to cool; slice and serve with lots of soft sweet butter, and beer.