Monterey Beer Bread is never a bad idea. And with this perfect combination of cheese, beer, onion and garlic, you'll be quick to agree with us. The best part? You don't have to sit around waiting for this bread to rise; just sauté a bit, mix and bake. This bread is savory and hearty with a crumbly deliciousness. It's sure to be a hit with your friends and family! In fact, you should probably just make two loaves just in case.
Time: 60 hours
Serving size: 1 slice
Preheat oven to 375° F. In a small skillet, heat 1 tablespoon extra virgin olive oil over medium-low heat. Add the chopped yellow onion to pan and cook for approximately 10 minutes, or until browned, stirring occasionally. Mix in black pepper and garlic powder and cook for one more minute. Combine white all-purpose flour, turbinado sugar, baking powder and salt in a large bowl, and stir. Once it's mixed up, make a well in the center of the mixture and add sautéed onion mixture, monterey jack cheese and non-alcoholic beer. Stir together until moist. Coat a 9 x 5-inch loaf pan with cooking spray. Spoon batter into pan. Drizzle 1 tablespoon extra virgin olive oil over batter. Bake for 35 minutes. Remove from oven and drizzle remaining 1 tablespoon of extra virgin olive oil over batter. Bake an additional 25 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. Cool in pan five minutes on a wire rack. Carefully remove from pan and let cool completely on a wire rack.
Nutrition facts (per serving):