Basil Beer Bread

Photo: Ngoc Minh Ngo

Yield: Makes 1 loaf
Recipe from Real Simple

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Nutritional Information

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

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

  1. 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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