Basil Beer Bread

READY IN: 55mins
Recipe by Hadice

Don't remember where this came from, but I can't wait to try it. Looks easy and delicious

Top Review by Tinkerbell

I wish I could rate this recipe higher. If made properly it's amazing. I can't rate it above a 3 now as I did have to make a major change to make the recipe work. The amount of yeast called for is basically 5 packets, or just over 11 teaspoons. While obviously a typo, the recipe does need to be fixed before someone tries it as written. I knew it needed to be adjusted so I made an educated guess based on the amount of flour & the yield of one loaf. I used 2 1/4 teaspoons (one packet) of active dry yeast. The dough was quite sticky to work with but kneading in more flour made it possible to form a loaf. I baked it on a parchment-lined cookie sheet instead of using the oil. For flavor this recipe is a five star. I wish it had risen a bit higher though. I have never made a beer bread with yeast in it before so I plan to test other such recipes now. The finished product is a small (approximately 6 inch) round loaf with a hollow sounding crust but once sliced the insides are soft & light with a slight hint of beer (less beer taste than other beer breads I make) & a wonderful aroma with the basil. I used a bottle of Jamaican Red Stripe beer. I wish I could have posted a better sliced photo but my family was gobbling it down before I knew it. Made for Zaar Chef Alphabet Soup tag game.

Ingredients Nutrition


  1. Heat oven to 400 degrees.
  2. Lightly oil a baking sheet with olive oil.
  3. In a large bowl, combine flour, yeast, salt, pepper, and parmesan.
  4. Add beer add mix until dough just barely comes together.
  5. Turn dough out onto lightly floured surface.
  6. Sprinkle with basil and knead gently until well incorporated.
  7. Shape dough into a round loaf and place on baking sheet.
  8. Bake for 40-45 minutes or until toothpick comes out clean.
  9. Cool loaf on wire rack.
  10. Wait at least 10 minutes before slicing.

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