Monday, June 11, 2007

Basil Beer Bread

Serve this bread thickly sliced with a plate of fresh tomatoes.

Olive oil for baking sheet

3 ¼ cup of all-purpose flour

1 package of active dry yeast (1 ¼ ounces)

1½ tsp kosher salt

½ tsp pepper

¾ cup grated Parmesan (3 ounces)

1 12 ounce bottle beer, preferably ale

Flour for work station

1 cup chopped or torn basil

Heat 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. Add the beer and mix until dough comes together.

Turn the dough onto a lightly floured surface. Sprinkle with basil and knead until gently incorporated. Shape the dough into a round loaf and transfer to a 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.

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