Basil Beer Bread

"Don't remember where this came from, but I can't wait to try it. Looks easy and delicious"
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
photo by Tinkerbell photo by Tinkerbell
Ready In:
1 loaf




  • 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.

Questions & Replies

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  1. 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.


<p>I have been married to my amazing husband for 8 wonderful years. We added a baby boy to the mix in March '08 with another just added March '10. We have two adorable rescue dogs, a chihuahua/min pin mix and a yorkie/westie mix. I have been an ovo-lacto vegetarian for 14 years. <br /> <br />After moving to our fourth state in a year, we have finally settled in Texas. I don't know how I like all the rain and the human-sized bugs, but we really enjoy the area we have chosen to live in. Being a vegetarian in this part of the country is HARD. No one quite gets it. <br /> <br />I love testing my zaar recipes on DH. When he loves something he exclaims, Where did you get this recipe?!? and of course, my answer is always the same. <br /> <br /><img src= alt= /> <br /> <br />My ratings system: <br />5***** <br /> I would glady serve this to guests, or make it and secretly eat it all by myself. <br />4**** <br /> Great recipe. Liked enough to print out and place in my permanent cookbook. <br />3*** <br /> Recipe not quite for me, but others might like it. Could be more to my liking with a few modifications. <br />2** <br /> Didn't like. Possible ingredient errors in recipe. Probably wouldn't use again. <br />1* <br /> Really didn't like. Would never use again. <br /> <br />#NOTE# <br />If I review any recipes containing meat, it is a recipe I prepared and DH reviewed. <br /> <br /><img src= alt= /> <br /> <br />Little Italy, San Diego <br /><img src= alt= /> <br /> <br /><img src= alt= /><img src= alt= /> <br /> <br /><img src= alt= /><img src= alt= /><img src= border=0 alt=Photobucket /> <br /> <br /><img src= alt= /><img src= alt= /> <br /> <br /><img src= alt= /> <br /> <br /><img src= alt= /> <br /> <br /><img src= alt= /> <br /> <br /><img src= alt= /></p>
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