Basil beer bread
Cook time: 45 minutes
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.
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
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.