I went on a mission yesterday and from Addison to Lawrenceville – I could not find garlic bread….I wasn’t aware we were in a garlic bread shortage….but it seems to be that everyone is having pasta this week….well this house is no different….Stuffed Shells and tossed salad – and I wanted garlic and cheese with that – then I found this recipe and the kids and hubbers love beer bread…so it was a win win !!!
Makes 1 loaf
- 3 cups sifted white flour (optional: replace 1 cup with whole wheat flour)
- 3 teaspoons baking powder
- 1 teaspoon salt1/4 cup sugar (optional)
- 1/4 cup unsalted butter, melted1 head garlic, peeled and chopped
- 1 handful grated Parmesan (to taste/preference)
- 1 handful rosemary leaves, chopped (or to taste/preference)
- One 12-ounce can of beer (the more carbonated the better)
- Preheat oven to 375 F.
- Sift the flour again into a large bowl.
- Add all dry ingredients, chopped garlic, cheese, and herbs. Lightly mix with a spoon.
- Slowly pour in beer. Let it sit for a few minutes to absorb the mixture. Mix with a spoon until dough has absorbed all of the beer. Should be a thick consistency.
- Grease a large bread pan and pour in mixture. Pour the butter over the dough.
- Cook for 50 minutes to an hour, until top of bread is golden brown and the loaf is firm to the touch.
- Remove from the oven and let cool for 5 minutes. Best served warm!