Basil Beer Bread

Photo: Ngoc Minh Ngo

Yield:

Makes 1 loaf

Recipe from

Nutritional Information

Calories 336
Caloriesfromfat 8 %
Fat 3 g
Satfat 2 g
Cholesterol 3 mg
Sodium 977 mg
Carbohydrate 63 g
Fiber 3 g
Sugars 0 g
Protein 12 g

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

Preparation

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. 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. 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.

Tip: This dense, hearty bread is best when it's thickly sliced and served with a plate of fresh tomatoes or a bowl of summer minestrone. You can also toast it and drizzle it with olive oil.

Note:

Kate Merker,

August 2006