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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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.
This was AWESOME! My first attempt at bread (besides cinnamon rolls and biscuits). I have always feared yeast as this big unknown. This was soooo easy and tasted amazing. Thumbs up from hubby and kid. The flavors blend perfectly. Would be good with a sandwich too. We had this bread, minnestrone soup, and a tomato basil mozarella red pepper salad.
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