Monday, March 4, 2013

mozzarella-and-basil beer bread

The girls are back to laying, so I collected some fresh eggs today.
 And I baked some mozzarella-and-basil beer bread.

3 cups organic all-purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder (make sure it's fresh!)
1 teaspoon salt
2 Tablespoons chopped fresh basil (or 2 teaspoons dried)
1 cup finely grated mozzarella
12 ounces beer
1 farm-fresh egg & and 2 teaspoons water, beaten

Instructions: 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.

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