Beer and Cheese Bread

This recipe came directly from Cooking Light, but I don't know how in the world it got in there. It's not light at all. It's cheesy and dense and wonderful.

I made this for a belated Thanksgiving dinner hosted by our our good friends/cousins, Eric and Katie. Thanks Eric and Katie!

This recipe makes 2 loaves (each in a 5" x 9" loaf pan)

Preheat oven to 375 degrees

2 TB olive oil
1 cup onions (finely chopped)
3/4 tsp freshly ground pepper
3 garlic cloves chopped
6 cups all purpose flour
6 TB sugar
4 tsp baking powder
2 tsp salt
2 cups Monterey jack cheese - grated
2 12-ounce bottles lager-style beer (I used Stella Artois)
Cooking Spray
4 TB melted butter

Cook onions in saute pan with 2 TB olive oil on medium-low for 10-12 minutes. Then add garlic and pepper.

While onions cook, combine the flour, sugar, salt and baking powder in large bowl. Make a small well in the mixture for the onions, cheese and beer.

Let the onions cool for a minute or two before adding.

Add onions, cheese and beer to the flour mixture. Stir until a sticky dough develops.

Spray loaf pans with cooking spray and split the dough equally into the loaf pans.

If you only have 1 loaf pan (like I do) just do them one at time.

Before placing in the oven drizzle 1 TB of melted butter over each loaf and sprinkle on a pinch of pepper. Bake for 35 minutes. Remove from oven and then drizzle another TB of melted butter. Bake for another 15-20 minutes. The bread should be golden brown.