This is like a tradition in my dad and stepmom’s house. Whether it’s at home during holidays, winter days with a bowl of stew, or up at hunting camp – this bread is what we got around. And it’s SOooo Good.
Maybe it’s the carb-crazy part of me, but insert a Homer Simpson drool and you have anyone who eats this bread.
So where to begin…
1 Tbsp. Olive Oil
2 Cups of chopped Mushrooms
1 Cup chopped onions (Yellow or Red)
3 Cups of all purpose flour
3 Tablespoons Sugar
2 Teaspoons of baking powder
1 teaspoon salt
1 Cup Grated Cheddar (here I added some Smoked Gouda)
1 Bottle or can of your choice of beer.
4 Tablespoons of melted Butter
To begin this deliciousness – Heat olive oil in skillet on medium heat. Saute mushrooms and onions until tender. Cool to room temperature and all moisture is evaporated. If you’re impatient like me, I just poured the extra off.
Preheat your oven to 375.
In a large bowl combine all dry ingredients and make a well in the center of it so you have a place to put your sauteed mushrooms, cheese and beer.
When all ingredients are in the well, add your beer. Mix until it’s combined, but since this is a quick bread – don’t over mix it!
When it’s all mixed, dump the batter into your sprayed down 9×5 loaf pan. We use the non-stick pans in our house, the glass ones don’t seem to work as well for some reason. But if you don’t have the non-stick ones, the glass ones will do just fine.
Bake for 35 minutes. When this is done, open the oven and dump the other two remaining tablespoons on the bread.
Continue baking for another 22 minutes, or until a toothpick comes out clean.
Cool in the pan for five minutes. Run a knife along the edges and place loosen loaf onto a cooling rack. Let it cool enough, cause if you try and cut it too early it will just fall apart.
And this is the masterpiece…A close up, just so you can see and admire all those little creavases, nooks, crannies, and Yummies abound.