Sunday, November 4, 2007

A quick bread to go with fall soups and stews...

Basil Beer Bread

This recipe was my first foray into the bread-baking world. I wanted to start with something simple, that didn't require a lot of kneading or rising time, and beer bread fits these requirements perfectly. Also...yum! I pretty much love bread in any way, shape, or form, and I love the yeasty, savory flavor that beer lends to food when you cook with it. This bread is great with soups and stews, but my favorite way to eat it is on its own, toasted and spread with a little butter. If you don't have any basil, other herbs work well too - rosemary is a wonderful variation.


Anonymous said...

I've made this recipe a couple times since you shared it on the CLBB - I've only tried it with rosemary, and it was VERY good!

Elisabeth said...

Thanks for letting me know that you like it! I love it with the rosemary, too.