Herbed Beer Bread
Yield
1 loafPrep
25 minCook
65 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
self-rising flour
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | tablespoon |
italian herbs
dried |
* |
| 12 | ounces |
beer
room temperature |
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
vegetable shortening
|
|
| 3 | tablespoons |
cornmeal
|
|
| 2 | tablespoons |
butter
or margarine, soften |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
self-rising flour
|
|
| 45 | ml |
sugar
|
|
| 15 | ml |
italian herbs
dried |
* |
| 346.8 | ml/g |
beer
room temperature |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
vegetable shortening
|
|
| 45 | ml |
cornmeal
|
|
| 3E+1 | ml |
butter
or margarine, soften |
|
Directions
In large mixing bowl, combine flour, sugar, cheese and dried herbs.
Mix well to combine.
Stir in the room temperature beer to produce a stiff batter.
Preheat oven to 325℉ (160℃).
Grease a loaf pan with the shortening and sprinkle cornmeal on bottom and sides.
Turn batter into pan.
Bake at 325℉ (160℃) for about 65 minutes.
Brush baked bread with softened butter and sprinkle with additional cornmeal if desired.
Turn out and cool on rack.
