Heat the oven to 375°. Combine the flour, sugar, baking powder, salt, basil, and mozzarella in a large mixing bowl. Slowly stir in the beer and mix just until combined. The batter will be thick and make sure all the batter is wet.
Spread in a greased 8-inch loaf pan, (or 3 mini-loaf pans) brush with the egg glaze, and bake until golden brown and a toothpick stuck in the center comes out clean, about 50 minutes.
Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool 10 more minutes. Serve warm or at room temperature.
In the NC Appalachian Mtns, NW NC. We live on 30 mountain acres. I like to hang out with my critters - a few chickens Pied Guineas, Muscovy ducks, peafowl, 20 ADGA-registered and appraised Nigerian Dwarf Dairy goats, two small dogs Bunny and Buzzard. one livestock-guardian dog JackBadger, and an elderly Irish Terrier Brawn. . Mike and I are Life Masters at Bridge.
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