Sopressata-Asiago Beer Bread

Preheat oven to 37

Heat oil in a small skillet over medium-low heat.

Add shallots and green onions to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture.

Add onion mixture, cheese, and beer to flour mixture, stirring just until moist. Stir Sopressata salami into batter.

Spoon batter into a 9 x 5inch loaf pan coated with cooking spray.

Drizzle 1 tablespoon butter over batter.

Bake at 375 for 35 minutes.

Drizzle remaining 1 tablespoon butter over batter.

Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.