by joninnyc
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Photo by Sarah Shatz
3 cups sifted white flour (optional: replace 1 cup with whole wheat flour) Ask a question about this ingredient
3 teaspoons baking powder Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/4 cup sugar (optional) Ask a question about this ingredient
1/4 cup unsalted butter, melted Ask a question about this ingredient
1 head garlic, peeled and chopped Ask a question about this ingredient
1 handful grated Parmesan (to taste/preference) Ask a question about this ingredient
1 handful rosemary leaves, chopped (or to taste/preference) Ask a question about this ingredient
One 12-ounce can of beer (the more carbonated the better) Ask a question about this ingredient
Preheat oven to 375 F.
Ask a question about this stepSift the flour again into a large bowl.
Ask a question about this stepAdd all dry ingredients, chopped garlic, cheese, and herbs. Lightly mix with a spoon.
Ask a question about this stepSlowly 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.
Ask a question about this stepGrease a large bread pan and pour in mixture. Pour the butter over the dough.
Ask a question about this stepCook for 50 minutes to an hour, until top of bread is golden brown and the loaf is firm to the touch.
Ask a question about this stepRemove from the oven and let cool for 5 minutes. Best served warm!
Ask a question about this stepI made this bread earlier today and I love it! I used 1c Rye, 1c Whole Wheat and 1c bread flour. 3tbsp of turbinado sugar and oregano instead of rosemary as that's what I have growing. The beer was a DosEquis Amber I had in the fridge. It turned out with the barest hint of sweetness and full of flavor. Thanks for sharing!
Love this recipe! It goes together quick and comes out with such a fantastic crust. Plan on making it again tonight.
I made this at the weekend for my sister's barbecue and it was such a hit. I used Miller beer. My mother, who couldn't have any because she was sick, said that the whole house smelled like garlic for the next two days, I think it was coming from us! The bread was fantastic though, and the melted butter before it is baked is genius - the crust is divine. I will make this time and again - and everyone demanded the recipe. Thank you!!
Made this tonight on a whim- even though I didn't have any of the ingredients I should have- and it was still delicious. I used a large pinch of dried rosemary, put in the whole 1/2 cup sugar and used a coors (it was in the fridge!). While it was way too sugary, the beer taste still came through nicely. This is definitely worth trying again with less sugar and maybe a darker beer. I've never had such flavorful bread! Thanks :)
Could you define or give measurements for "large bread pan"?
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
For my taste, the garlic was too strong, and though strong garlic can be tasty, like on a slice of grandma pizza, this was sorta mellowed strength that made the garlic taste sorta funky, like gym, socks. Maybe my garlic was funky!