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.
- 3 1⁄4 cups all-purpose flour
- 1 1⁄4 ounces active dry yeast
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 3⁄4 cup parmesan cheese, grated
- 1 (12 ounce) bottle beer (ale)
- 1 cup basil, chopped
Directions See How It's Made
- Heat oven to 400 degrees.
- Lightly oil a baking sheet with olive oil.
- In a large bowl, combine flour, yeast, salt, pepper, and parmesan.
- Add beer add mix until dough just barely comes together.
- Turn dough out onto lightly floured surface.
- Sprinkle with basil and knead gently until well incorporated.
- Shape dough into a round loaf and place on baking sheet.
- Bake for 40-45 minutes or until toothpick comes out clean.
- Cool loaf on wire rack.
- Wait at least 10 minutes before slicing.