Title: Vidalia Onion Snacking Bread
Categories: Breads, Quick
Yield: 2 Servings

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

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 on
Sep 25, 1997