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Herbed Beer Bread

Source of Recipe

From "United Tastes of Texas" by Jessica Dupuy


Recipe Introduction

"There is nothing wrong with cornbread, buttermilk biscuits, or white fluffy icebox rolls to accompany a leisurely Sunday supper of roasted chicken, pot roast, or bowl of warm chili, but this alternative never fails to impress. A warm, buttered slice of this hearty bread pairs nicely with a juicy steak, smoked brisket, or tender ribs. Personally, I prefer locally brewed Real Ale Fireman's No.4, but any amber or blonde ale works nicely as well."

List of Ingredients

â—¦ 3 cups self-rising flour
â—¦ ½ cup freshly grated Parmesan cheese
â—¦ 1 tablespoon sugar
â—¦ 1 tablespoon finely chopped fresh oregano
â—¦ 1 tablespoon finely chopped fresh basil
â—¦ 1 tablespoon finely chopped fresh thyme
â—¦ 1 (12-ounce) can beer, at room temperature
â—¦ Plain yellow cornmeal
â—¦ 2 tablespoon butter, melted


Recipe

Preheat oven to 375° F.
Stir together first six ingredients in large bowl until well blended. Stir in beer.

Dust a buttered 9x5-inch loaf pan with cornmeal; shake out excess. Pour batter into prepared pan; let stand 5 minutes. Drizzle with melted butter.

Bake at 375° F for 55 minutes or until bread is golden brown and a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour).


Makes 8 to 10 servings