Ingredients
4 tablespoons butter, divided
2 onions, chopped
3 cups self-rising flour
3 tablespoons sugar
1 can room temperature light beer
Method
Sources
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RecipeNLG
dataset
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Gathered
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Guillotine bagel slicer — safe, even halves every time
Premium bread machine — dual kneading blades, rectangular loaf
Homebrew beer starter kit — fermenter, bottling, first batch recipe
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
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Melt 2 tablespoons of butter in a skillet over medium heat and add onions. Cook until onions are soft and deep brown. Remove from pan and allow to cool slightly. Butter loaf pan and preheat oven to 350°F. Whisk together self-rising flour and sugar, then add cooled onions, and toss until evenly combined. Pour in can of beer and stir until a dough forms. Place in prepared loaf pan and place in oven until puffed and golden, about 50 minutes. Remove from oven and poke about 10 small holes in the top of the loaf. Push extra 2 tablespoons of butter into holes, return to oven, and cook for an additional 5 minutes. Remove from oven and allow to cool; slice and serve with lots of soft sweet butter, and beer.