Basil Beer Bread
3 1/2 cups unbleached flour
1 3/4 tablespoons yeast
1 1/2 teaspoons sea salt
1/2 teaspoon fresh black pepper
3/4 cup parmesan cheese alternative
1 (12 ounce) bottle warm, light-colored beer
1/2 cup fresh basil, chopped, divided
1. In a large bowl, mix the flour, yeast, salt, pepper, and parmesan alternative. Add the beer, and mix with a wooden spoon until the dough just comes together.
2. Flour a counter-top and oil your hands. Place the dough blob on the floured surface and sprinkle the surface with some of the basil, perhaps 1/6 of a cup.
3. Knead gently, turning on the floured surface. Add more basil and put down more flour if the dough starts to stick. Continue until all basil is incorporated. Shape the dough into a round loaf and transfer to an oiled bowl. Cover and allow to rise for 30 minutes to an hour.
4. Heat the oven to 400 degrees Fahrenheit. Once the dough has risen, punch it down and reform the round loaf. Transfer the dough to an oiled cookie sheet. Bake for 40-45 minutes, or until slightly browned and a toothpick comes out clean. Allow to cool for 10 minutes before slicing.
Source of recipe: Modified a recipe from Real Simple magazine back in 2006. Too delicious not to share!