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Suggest a better descriptionIn 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. Source: Gourmet Magazine MM by Cathy Svitek Posted to MC-Recipe Digest V1 #805 by Nancy Berry
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 934 | ||
Calories from Fat: 80 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 22mg | 7 % | |
Sodium 2516.1mg | 87 % | |
Potassium 246.4mg | 6 % | |
Total Carbohydrate 184.9g | 54 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 180.2g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 934
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