Garlic Parmesan Beer Bread

If you could only smell my kitchen right now! A fresh loaf of garlic parmesan beer bread just came out of the oven, and it is a new level of delicious. Homemade bread and melted butter can completely turn my day around… BONUS: I have homemade tomato basil soup to dip it in. Happiness! My braided bread recipe is a simple one, and this one somehow has it beat on level of difficulty. It’s almost as easy as it seems. Beer. Bread. Done. It bakes to be dense and thick for a hearty, cheesy addition to any meal. You can change up the flavor combos to match the dinner menu. Or eat bread for dinner. It has been done here before.

bread-vertical-no-pan  beer  bread-vertical-sliced

INGREDIENTS

  • 3 cups self-rising flour (cannot be all-purpose) 
  • 1/2 cup sugar
  • 1 (12 ounce) can beer (I used KBC Pumpkin Ale for a sweeter twist)
  • 1/2 cup melted butter (1/4 cup works too)
  • 1 cup grated cheese
  •  2 tsp garlic powder
  • 2 tbs dried parsley flakes
  • 1-1/2 tsp onion powder

*Sprinkle some parsley flakes and cheese on top, too!

If you only have all-purpose flour on hand and cannot wait to make a grocery store trip (I get it… it really is that good)… follow these slight adjustments + the seasonings of your choice.

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • (12 ounce) can beer
  • 1/2 cup melted butter

Total Servings: (1) 9×5 loaf

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STEPS

  1. Preheat oven to 375F
  2. Sift flour… If you are like me, you see this step and skip it. Don’t. Sifting prevents the flour from compacting resulting in what I call “brick bread”. No one wants to eat tough, hard bread.
  3. Add in sugar, seasoning, and grated cheese (+additional ingredients if using all-purpose flour) 
  4. Add 12 oz. beer
  5. Stir until combined, but do not over store or beat. This is a no-no with any bread. Over-stirring also results in “brick bread”. Keep it light and fluffy.
  6. Coat the 9×5 loaf pan with butter and get it in the oven!
  7. Bake for 50 minutes.
  8. In the last 5-10 minutes pour melted butter over the top. This will give the top a crunchy texture. Finish baking the remaining 5-10 minutes.
  9. Let cool for about 10 minutes before slicing. Get the butter ready and enjoy!

bread-horizontal-no-pan-2   bread-horizontal-no-pan

If you are about to try this recipe, (which you should) I am so jealous that in about an hour you will be indulging in the buttery, cheesy goodness. It is smile-worthy stuff!

Jo

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Braided Bread

As the cooler weather approaches, my baking kicks into overdrive. There is just nothing better than a kitchen that smells like homemade bread. I have played with a few recipes over the last couple weeks, and this is my favorite. It is an adaptable recipe that can be easily manipulated by adding different variations of seasonings and spices. YUM.

INGREDIENTS

  • 2 c. warm water (works best between 100-110F)
  • 2 packets of active yeast (2 tbsp.)
  • 1/3 c. white sugar
  • 1/3 c. vegetable oil
  • 2 tsp. fine sea salt
  • 4-6 c. flour (can use all purpose flour or bread flour... I usually do both!)
  • Large bowl and butter to coat it (this is where the bread will rise)
  • Parchment paper is not required, but it bakes well on it!

Total Servings: One braided loaf as pictured (or two standard loaf pans)

STEPS

  1. Preheat oven to 375F
  2. In a stand mixer (with paddle attachment) or large bowl, combine warm water and yeast. Stir until completely dissolved (about 1 minute).
  3. Add in all ingredients but flour; Stir to combine.
  4. Slowly add flour a cup at a time. I usually add about 5 cups.
  5. On a clean, floured surface (usually my counter) – knead the dough for about five minutes. NOTE: If you have a stand mixer, you may keep the dough on level 2-3 with the paddle attachment. Add flour if too sticky. You should be able to manage it without it ending up all over your hands.
  6. Ball the dough into one large clump. Place in a buttered bowl and cover with a clean kitchen towel. I use a large metal bowl and place it in the oven at 170F to rise. Room temperature on the counter is fine, too. I have found the the heat helps it to rise faster. Let this happen for 1.5-2 hours… It should triple in size!
  7. Remove the dough from the bowl on your floured surface. I always have a cup or so of flour set aside at this point to use when kneading. Keep kneading for about 3 minutes. Split the dough into three equal parts.
  8. Roll each section into a rope with your hands. They need to be about the same thickness and length.
  9. Line up your three dough ropes and begin braiding.
  10. Place on a baking sheet covered with parchment paper and cover with the same towel. Let rise for 30-45 minutes.
  11. Bake for 15-18 minutes at 375F. Baste with butter…It is melt in your mouth good.

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Pro Tips:

Additional seasoning options (mix in before flour):

  • 2 tsp. cinnamon, 1 tsp. nutmeg
  • 2 tsp. oregano, 2 tsp. garlic powder, 2 tsp. onion powder
  • 2 tsp. Italian seasoning, 2 tsp. ground mustard
  • Depending on your flavor profile, you can press a garnish into the dough after the final round of kneading is complete. There is not a wrong or right way to do this. I usually visually add until it looks good! Some of my favorites include sesame seeds, chia seeds, flaxseed, oats… the options are endless!

Jo

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