Serious Eats: Recipes
Sunday Brunch: Beer Bread with Onions
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)