Prep Time
30 min
Cook Time
45 min
Yields
8 servings
This bread is ready from start to finish in just over an hour and produces 1 loaf, or 8 servings.
Adapted from “One Dish at a Time” by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.
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ingredients
2 ½
cups self-rising flour
3
Tbsp sugar
1
can beer
1
heaping Tbsp chopped fresh rosemary
¾
cup grated Parmesan
Salted butter, for serving and for greasing loaf pan
Special equipment: one 8 ½ by 4 ½ by 2 ½-inch glass loaf pan
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directions
Step 1
Preheat the oven to 375ºF; generously grease the loaf pan with butter.
Step 2
Whisk together the flour, sugar, beer, rosemary and Parmesan in a large bowl until evenly incorporated yet slightly lumpy. Transfer to the prepared loaf pan. Bake until golden and a skewer inserted into the center comes out clean, 45 minutes. Unmold onto a rack and let cool. Cut into 1-inch slices and serve with butter.