This savory beer bread pairs well with soup or chili and is perfect for a casual get-together!
Sopressata can be similar to hard salami, but the fat is usually in
larger pieces and less distributed. It can also be spicy! Hot Sopressata
is a tasty alternative to pepperoni.
12-oz bottle Italian lager beer (or your favorite beer will be just fine – but fun to experiment!)
1 tablespoon olive oil
1/2 cup minced shallots
2 tablespoons chopped green onions
1/4 teaspoon freshly ground pepper
1 garlic clove, minced
3/4 cup shredded Asiago cheese
3 ounces finely chopped Sopressata salami
2 tablespoons melted butter
Directions
Preheat oven to 375 degrees.
Heat oil in a small skillet over medium-low heat. Add shallots and green
onions to pan. Cook about 10 minutes or until lightly browned, stirring
occasionally. Stir in pepper and garlic and cook an additional minute
or so. Set aside.
Place contents of The Invisible Chef Beer Bread into a medium bowl. Make
a well in center of mix and add onion mixture, cheese and beer to mix,
stirring just until moist. Stir Sopressata salami into the batter.
Spoon the batter in a lightly greased 8 x 4-inch loaf pan. Drizzle
melted butter over the batter. Bake for about 45-50 minutes or until a
wooden pick inserted into the center comes out clean. Cool in pan for
about 10 minutes on a wire rack. Remove from pan. Cool completely on
wire rack.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
