I made the Italian version and it was great with soup! Wonderful warm out of the oven but got a bit dense and dry the next day. Make sure to keep leftovers super air tight
This smelled so wonderful while it was in the oven baking, the entire house felt so inviting. I went with the Italian option and used basil and oregano for the herbs (because we like those herbs), and I think it turned out to be the right choice. And for the beer, I used a dark beer, which I think made the bread just a little bitter. So next time, I'll use a pale beer. But it's a great bread recipe. Thanks, Debbwl. Made for 2014 Culinary Quest (Pacific Northwest).
This is always such a pleasure to make and enjoy! I used the Rosemary-Feta option, but also included all the original ingredients for a delicious and fragrant taste-treat. Cooked perfectly, I used fresh herbs from the garden, turned out beautifully. Oh, I sprinkled the top with grated cheese and butter! :) Thank you Debbwl, made for Culinary Quest, International Agents of QUEST
I can't get enough of this bread, and I don't even drink beer. So quick and easy. Nothing like the smell of freshly baked bread. I confess, this is the only bread I've ever made. Sifting does make the difference in a brick of bread, and a nice smoochy loaf. Add anything to this, you can't go wrong.
Made for Photo Tag, this bread is an easy-fix, versatile & a good choice for yeast-phobes who love the aroma & pleasure of homemade bread. I made the Italian option w/basil, oregano, garlic & Parmesan. I admit using extra garlic & also used 2 extra tbsp of beer as I felt the dough needed more moisture. I had an unexpected guest for dinner who tasted it warm from the oven & said: "I am getting a meatless pizza message here." My only recipe question was whether using the Parmesan option meant the Cheddar should be left out, which I chose to do. Thx for posting this recipe & for your patience. :-)