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. A full-blown nester although I have to earn a living away from home. We live on 30 acres, cannot see any neighbors. I like to hang out with my critters - a few chickens, 3 turkeys, quite a few Pearl & Pied Guineas, 30 Nigerian Dwarf Dairy goats, 6 hair sheep, 3 Muscovy ducks, a pair of rowdy Irish Terriers, Brawn and Bliss, a pair of Great Pyrenees livestock-guardian dogs, JackBadger and BarbaraJean. Mike and I are Life Masters at Bridge.
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