Beer Bread with Feta or Graviera Cheese

1. Preheat the oven at 170 degrees Celsius and place parchment paper in a rectangular pan (25 x 12 cm).
2. In a large bowl beat with a wire whisk the flour, sugar and salt.
3. Add the beer and mix with a wooden spoon until the mixture has become one and the flour has been completely absorbed.
4. For the Sundried Tomato and Feta filling: Add the sundried tomato and then mix in the feta gently so as to not completely crumble. (The mixture will be quite thick).
5. For the Graviera and Caramelized Onion filling: add the graviera and caramelized onions and mix gently until a thick mixture is produced.
6. Transfer the mixture into the pan, level the surface (with your fingers is the easiest way to do this) and bake for approximately 50-55 minutes. Insert a toothpick into the center of the bread and if when removed it is dry or with some breadcrumbs, your bread is ready. We leave in the pan for 5 minutes, remove from the pan and serve warm or place on the grill so it can cool completely.

*Note: To caramelize onions we place a nonstick frying pan on medium heat until it is very hot. When heated, place butter and onions and mix well. Immediately lower the heat and leave for approximately 25 minutes (mixing only a few times) until they darken and are sticky. We add the sugar, mix and leave for 5 more minutes. Remove from the heat and allow the onions to cool in the pan. One medium onion will garner approximately 1/3 cup caramelized onions.