Parmesan Herb Beer Bread Recipes

Steps:

• Preheat oven to 375°. In a small bowl, whisk the first 6 ingredients. Add beer and 3 tablespoons melted butter; stir just until moistened., Transfer to a greased 8x4-in. loaf pan. Drizzle with remaining butter. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack to cool.

Steps:

• Preheat the oven to 375. Generously grease a 8.5 x 4.5 glass loaf pan. In a large bowl, whisk together the flour, sugar, Parmesan, rosemary, & beer. Transfer to the prepared loaf pan. Bake 45 minutes, or until golden & a toothpick inserted in the center comes out clean. Transfer bread to a rack to cool. Cut into 1-inch slices. Serve with butter.

Steps:

• In a small bowl, combine the flour, 3 tablespoons Parmesan cheese, sugar, onion, 1 teaspoon Italian seasoning, baking powder, baking soda and salt. In another bowl, whisk the sour cream, milk and butter. Stir into dry ingredients just until moistened., Turn onto a floured surface; knead for 1 minute. Shape into a round loaf; place on a baking sheet coated with cooking spray. With kitchen scissors, cut a 1/4-in.-deep cross in top of loaf. Brush with egg white. Sprinkle with remaining cheese and Italian seasoning., Bake at 350° for 30-35 minutes or until golden brown. Serve warm.

Steps:

• Arrange slices of bread on a foil lined baking tray.
• Mix remaining ingredients together.
• Spread mixture liberally over each piece of bread.
• Bake in a moderate oven, 180 C, for 10-15 mins or until crisp & golden.

Steps:

• In a large bowl, combine 3 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each piece into a 18x15-in. rectangle. Spread remaining butter over dough to within 1/2 in. of edges. In a small bowl, combine first six filling ingredients; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under., Place seam side down on two ungreased baking sheet sprinkled with cornmeal. With a sharp knife, make four or five slashes across top of each loaf; sprinkle with cornmeal. Cover and let rise until doubled, about 1 hour., Bake at 375° for 15 minutes. Reduce heat to 350°; bake 20 to 25 minutes longer or until bread sounds hollow when tapped. Remove from pans to wire racks. Serve warm or cold.