Basil Beer Bread

Basil Beer Bread
Ngoc Minh Ngo

Makes 1 loaf
preparation
10
minutes
cooking
65
minutes
other
0
minutes

Ingredients

olive oil for the baking sheet
3 1/4
cups
all-purpose flour
1
1/4-ounce package active dry yeast
1 1/2
teaspoons
kosher salt
1/2
teaspoon
black pepper
3/4
cup
(3 ounces) grated Parmesan
1
12-ounce bottle beer, preferably ale
flour for the work surface
1
cup
chopped or torn fresh basil

Directions

  1. Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.
  2. Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet.
  3. Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing.
Kate Merker
July 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 8 %
  • Fat 3 g
  • Sat Fat 2 g
  • Cholesterol 3 mg
  • Sodium 977 mg
  • Carbohydrate 63 g
  • Fiber 3 g
  • Sugar 0 g
  • Protein 12 g
What does this mean? See Nutrition 101.