*  Exported from  MasterCook  *

                       Vidalia Onion Snacking Bread

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Breads                           Quick

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          self-rising flour
   3      tablespoons   sugar
     1/2  cup           freshly grated parmesan
   1      teaspoon      dried oregano -- crumbled (scant)
   1      teaspoon      dried thyme -- crumbled (scant)
     1/2  teaspoon      dried basil -- crumbled
     1/4  teaspoon      garlic powder -- or to taste
   1      can           beer -- at room temperature
                        -- (12 oz)
   1 1/4  cups          pureed vidalia onions -- (about 2 onions)
   3      tablespoons   cornmeal
   2      tablespoons   unsalted butter -- softened
                        honey butter as an -- accompaniment, if
                        -- desired

In a large bowl whisk together the flour, sugar, Parmesan, oregano, thyme,
basil, and garlic powder and stir in the beer and onion puree, stirring
until the batter is combined well.  Dust a well-greased 9 X 2" round cake
pan with the cornmeal, distributing the excess evenly across the bottom,
turn the batter into the pan, smoothing the top, and bake the bread in the
middle of a preheated 325 degree oven for 1 to 1-1/2 hours, or until it is
golden and a tester comes out clean.  Brush the bread with the softened
butter, let it cool in the pan on a rack for 10 minutes, and turn it out
onto the rack to cool completely.  Serve the bread cut into thin wedges with
the honey butter.


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