Bacon Onion and Cheese Beer Bread

Bacon Onion and Cheese Beer Bread myfavouritepastime.com

Time for beer onions and bacon, all melding together in the same pot. The bread was very nice. We made some Carrot and Rutabaga (Swede) Soup and demolished it in less than 30 minutes FLAT! I don’t think there is a substitute for beer but you can use alcohol-free beer (non-alcoholic). That is passable. Enjoy the rest of your weekend!

Bacon Onion and Cheese Beer Bread myfavouritepastime.com

Bacon Onion and Cheese Beer Bread

Preparation time: 15 minutes; Cooking time: 1 hour 5 minutes; Makes: 9 x 5-inch (23 x 13cm)

Ingredients

  • 1 teaspoon olive oil
  • 1 small red onion, finely chopped 

  • 200g smoked bacon, finely chopped
  • 
450g (1Ib, 3½ cups) all-purpose flour
  • 3 teaspoons baking powder
  • 
90g (3oz, 1 cup) coarsely grated Monterey Jack Jalapeño Cheese

  • 240ml (1 cup) cold lager beer
  • 
240ml (1 cup) cold stout beer

Instructions

  1. Cook the onion and bacon: Heat the olive oil in a large skillet over medium heat and cook the bacon until brown. Add the onion and continue cooking 5 minutes until the onion is soft. Season with freshly ground pepper. Transfer onto on a plate lined with absorbent paper towel. Allow to cool completely.
  2. Preheat the oven to 425ºF (220ºC) ten minutes before using. Grease and line the base of a 9 x 5-inch (23 x 13cm) loaf pan with parchment. Sift the flour and baking powder. Stir in the cooled onion and bacon, and the cheese. Make a well in the centre.
  3. Add the beers to the well and stir until well combined into a thick sticky batter. Spoon the mixture into the prepared pan and level the top. Bake 45-50 minutes or until a skewer inserted in the middle comes out clean. Leave in the pan for 5 minutes then transfer to a cooling rack.
  4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 425°F (220°C) for 45 minutes.

myfavouritepastime.com

Below is the Carrot and Rutabaga (Swede) Soup…yum!

Carrot and Rutabaga (Swede) Soup myfavouritepastime.com

Step By Step Photos 

Cook the onion and bacon: Heat the olive oil in a large skillet over medium heat and cook the bacon until brown. Add the onion and continue cooking 5 minutes or until the onion is soft. Season with freshly ground pepper. Transfer onto on a plate lined with absorbent paper towel. Allow to cool completely

Sift the flour and baking powder. Stir in the cooled onion and bacon, and the cheese. Make a well in the centre.

Add the beers to the well and stir until well combined into a thick sticky mixture.

Spoon the mixture into the prepared pan and level the top. Bake for 45 minutes or until a skewer inserted in the middle comes out clean. Leave the bread in the pan for 5 minutes then transfer to a cooling rack.

Bacon Onion and Cheese Beer Bread myfavouritepastime.com

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

9 thoughts

      1. LMAO! I’ve been out here living! Figuring stuff out in my life, tending my proverbial garden so to speak haha
        I’m still not back but I never forget about my blog community, I love you guys ❤

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