Onion, Fontina & Mushroom Beer Batter Bread

• 1 tablespoon olive oil
• 1 cup diced onion
• 2 cups mushrooms, chopped
• 3 cups all-purpose flour
• 3 tablespoons sugar or 3 tablespoons Splenda sugar substitute or 3 tablespoons other sugar substitute
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup freshly grated Fontina cheese
• 1 (12 ounce) bottle beer, such as amber ale
• cooking spray
• 4 tablespoons butter or 4 tablespoons margarine, melted & divided

1. Preheat oven to 375F.
2. Heat olive oil in a large nonstick skillet over medium heat.
3. Add onions and mushrooms, and saute about 6 minutes until tender and all moisture has evaporated.
4. Cool to room temperature.
5. Combine flour, sugar, baking powder, and salt in a bowl; make a well in center of mixture.
6. Add onion, mushrooms, cheese and beer; stir just until moist.
7. Spoon batter into a 9x5" loaf pan coated with cooking spray; drizzle with 2 tablespoons butter or margarine.
8. Bake for 35 minutes; brush with remaining 2 tablespoons of butter.
9. Bake an additional 23 minutes or until wooden pick inserted in center comes out clean.
10. Cool 5 minutes in pan on a wire rack.
11. Then remove from pan.
12. Cool completely on wire rack.

olive oil, onion, mushrooms, allpurpose, sugar, baking powder, salt, freshly grated fontina cheese, amber, cooking spray, butter

Taken from www.food.com/recipe/onion-fontina-mushroom-beer-batter-bread-150331 (may not work)