Vidalia Onion Snacking Bread Hackle

Subject: Vidalia Onion Snacking Bread Hackle Sat Nov 08, 2008 2:20 am

3 cups self rising flour

3 tbsp sugar

1/2 cup freshly grated parmesan

1 scant tsp dried oregano, crumbled

1 scant tsp dried thyme, crumbled

1/2 tsp dried basil, crumbled

1/4 tsp garlic powder, or to taste

1 (12 oz) can or beer at room temperature

Enough Pureed Vidalia Onions (about 2) to measure 1-1/4 cups

3 tbsp unsalted butter, softened

Honey butter as an accompaniments if desired

In a large bowl whisk together the flour, the sugar, the Parmesan, the oregano, the thyme, the basil, and the garlic powder and stir in the beer and the onion puree, stirring until the batter is combined well

Dust a well greased 9 by 12 inch 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 325F oven for 1 to 1-12 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.