Garlic, Parmesan, and Herb Beer Bread

By • May 20, 2011 • 7 Comments

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Author Notes: This is a variation on the basic beer bread recipe presented by Gerald Norman at food.com. Taken the basic bread batter itself, it is well suited for experimenting with any "filler" elements, such as olives, garlic, jalapenos, cheese, or anything that suits your imagination. One of my favorite combinations is garlic, parmesan and rosemary.

The preparation is quite simple, and takes about 5 minutes. 1 hour baking time.
joninnyc

Food52 Review: This chewy, dense quick bread has a malty sweetness from the beer (rule of thumb: the more flavorful the beer, the more flavorful the bread) and a rich honey color from the beer and the whole wheat flour, which I highly recommend you use. The sweetness is offset by the addition of nutty Parmesan, garlic and heady rosemary, making it suitable for almost any time of day (okay, maybe not an early morning breakfast). It is heavenly spread with a thick cloak of salted butter, or just as is. - MerrillA&M

Makes 1 loaf

  • 3 cups sifted white flour (optional: replace 1 cup with whole wheat flour)
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar (optional)
  • 1/4 cup unsalted butter, melted
  • 1 head garlic, peeled and chopped
  • 1 handful grated Parmesan (to taste/preference)
  • 1 handful rosemary leaves, chopped (or to taste/preference)
  • One 12-ounce can of beer (the more carbonated the better)
  1. Preheat oven to 375 F.
  2. Sift the flour again into a large bowl.
  3. Add all dry ingredients, chopped garlic, cheese, and herbs. Lightly mix with a spoon.
  4. Slowly 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.
  5. Grease a large bread pan and pour in mixture. Pour the butter over the dough.
  6. Cook for 50 minutes to an hour, until top of bread is golden brown and the loaf is firm to the touch.
  7. Remove from the oven and let cool for 5 minutes. Best served warm!
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Comments (7) Questions (4)

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almost 2 years ago Rosemarie Gagnon

i made this last night to go with pasta and mushrooms and it was perfect. i love beer breads as they are a great final hour bread. but most of the recipes i've tried are too sweet. this one has the perfect balance of savory/sweet for my taste. i used SA winter lager for the beer and dried rosemary.

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almost 2 years ago Renut

This recipe turns out great with dry herbs too. 1/2 tsp garlic powder & 1 tsp dry Rosemary. I prefer without the sugar. GREAT with Italian dishes and so easy to make!

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over 2 years ago kstallbe

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!

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over 2 years ago Celestyyne

I 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!

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almost 3 years ago lynn7555

Love this recipe! It goes together quick and comes out with such a fantastic crust. Plan on making it again tonight.

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over 3 years ago VeggieQueen

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!!

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over 3 years ago enbe

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 :)