I used to make lots of sweet, fruity quick breads back in the day. I love the ease of quick bread, the no-kneading required, and the smell of something delicious baking. I would also try to score “Best Mom” points by timing them so that they came out of the oven just as the school bus was leaving school. Nothing like warm bread ready when you come home from school. My kids still love the smell of fresh baked banana or pumpkin bread and can’t wait to cut into it. Of course, I still make fruit based quick breads, especially around the holidays, but my latest bread baking adventure has to do more with savory flavors, lots of cheese, and a bottle of beer. For the bread, not for me.
I found a recipe a while back for beer batter bread, and if you’ve never tried it, it’s time to get out your mixing bowl! This bread takes all of 5 minutes to make, and there is nothing better than the smell and taste of hot, cheesy, fresh out of the oven bread served with a pot of chili, or a dinner salad.
I usually make cheddar jalapeño beer bread with my Three Bean Chicken Chili, but we were having a Mediterranean salad the other day, so I created this one with parmesan cheese, sun dried tomatoes and some fresh basil from my garden. Happy to say it was a major hit with the family 🙂
Beer bread requires just a few ingredients, and no yeast (it’s in the beer), and no waiting to rise – Mix it up, pop it in the oven and an hour later, fresh, hot, delicious bread, so good that you’ll have a hard time not finishing off the loaf. I discovered you can use regular beer, or non-alcoholic beer with equally perfect results. If you do have any leftover, toast it the next day, and it will be just as good!
- 2 cups shredded not grated Parmesan cheese
- 3 cups flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup minced sun dried tomatoes packed in oil and herbs, drained
- 4-5 large fresh basil leaves sliced thin
- 1-12 ounce bottle light bodied beer
- 3 tablespoons melted butter
Preheat oven to 375 degrees, with oven rack set to middle position.
Prepare a baking loaf pan by spraying with cooking spray, and placing it on a sheet of foil.
Place first 6 ingredients in a large mixing bowl, and stir well to combine.
Sprinkle sun dried tomatoes and basil over the flour mixture, and stir to combine, making sure both are evenly distributed throughout, and coated well with flour.
Pour beer into flour mixture, and stir well to combine. Dough will be slightly sticky, but should pull away from the sides of the bowl easily.
Pour dough into the prepared loaf pan, and drizzle melted butter over the top of the loaf.
Bake for 45 to 50 minutes, or until top is golden brown, and a toothpick inserted in the middle comes out clean.
Let cool for 15- 20 minutes before slicing.
I usually place a sheet of foil under the pan in the oven, just in case butter drips over.
Bread is best eaten the same day, but any leftovers are delicious toasted.
Recipe adapted from Cook's Country