update - calories are SUPER high! Almost 2000 for the whole loaf - if you happen to be able to cut it into 12 then it woudl 165 for a small slice... hrmph... was outstanding till i saw that... ----------- Hello - beyond easy - nothing to let rise, not much to mess up - absolutely wonderful recipe! I used an oatmeal stout, dry basil and spicy olive oil. Taste was great - was done right at the 40 minute mark at mile high.
Basil Beer Bread
Photo: Ngoc Minh Ngo
Yield: Makes 1 loaf
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Amount per serving
- Calories: 336
- Calories from fat: 8%
- Fat: 3g
- Saturated fat: 2g
- Cholesterol: 3mg
- Sodium: 977mg
- Carbohydrate: 63g
- Fiber: 3g
- Sugars: 0g
- Protein: 12g
- 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
- 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.
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