Basil beer bread

April 29, 2013 

Basil beer bread

Cook time: 45 minutes

Serves 12

Dorothy Hurd of Sacramento was looking for beer bread recipes. The Mailbox has featured several versions recently. Today's recipe comes from Barbara Vella of Folsom and calls for fresh basil, active dry yeast and all-purpose flour instead of self-rising flour.

Ingredients:

Olive oil for greasing

3¼ cups all-purpose flour

1 (1¼-ounce) package active dry yeast

1½ teaspoons salt

½ teaspoon black pepper

¾ cup (3 ounces) grated Parmesan

1 (12-ounce) bottle beer, preferably ale

Flour for dusting

1 cup chopped or torn fresh basil

Instructions:

Preheat oven to 400 degrees. 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 cheese. 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.

Per serving: 174 calories; 8 grams protein; 28 grams carbohydrates; 2 grams fat (2 saturated); 7 milligrams cholesterol; 365 milligrams sodium; 2 grams fiber; 14 percent calories from fat.

Modesto Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service