Italian Herb Beer Bread – This simple pull apart Italian herb beer bread is a terrific option for a change from sour dough bread. The texture is more dense and the flavor can be customized to your taste, depending on the intensity in flavor of the beer that’s used.
For a deep flavor and color use a medium body or dark beer. For a lighter taste and flavor use a light beer. Light beer is my preference for this particular version of Italian beer bread. Beer bread doesn’t have to have rise time by nature and can be baked immediately, but, allowing it time to proof will allow the leavening provided by the beer to lend a lighter texture. Fresh from the oven, the top is crispy but softens a bit as it sits. Serve this pull-apart bread with butter, or as an appetizer with a cheese fondue or marinara sauce for dipping.
Ingredients you’ll need:
3 cup self-rising flour [see cook’s note] 1/4 cup sugar
1/2 cup grated Parmesan cheese plus 2 Tbsp
2 tsp dried Italian seasoning, divided
1 tsp onion powder
1 tsp garlic powder
1  oz can or bottle of light beer
4 Tbsp melted butter, divided
1/4 tsp garlic salt
In a medium mixing bowl, sift together the flour, sugar, 1/2 cup Parmesan cheese, 1 1/2 tsp dry Italian seasoning, onion and garlic powder.
Make a well in the center, and add 2 Tbsp melted butter and the beer in thirds, working each portion into the flour as you go then adding more beer. After the beer has been added, it should look like this..
Preheat the oven to 350°F. Bake for 35-40 minutes until golden on top. Yield: 25 pieces [yield may vary]
To substitute all-purpose flour for self-rising flour, sift together 3 cup all-purpose flour, 1 Tbsp baking powder and 1 1/2 tsp salt.
Italian Herb Beer Bread
- 3 cup self-rising flour [see cook's note]
- 1/4 cup sugar
- 1/2 cup grated Parmesan cheese plus 2 Tbsp
- 2 tsp dried Italian seasoning divided
- 1 tsp onion powder
- 1 tsp garlic powder
- 1  oz can or bottle of light beer
- 4 Tbsp melted butter divided
- 1/4 tsp garlic salt
- In a medium mixing bowl, sift together the flour, sugar, 1/2 cup Parmesan cheese, 1 1/2 tsp dry Italian seasoning, onion and garlic powder.
- Make a well in the center, and add 2 Tbsp melted butter and the beer in thirds, working each portion into the flour as you go then adding more beer.
- Butter a 10-inch deep dish non-stick pan or spritz with cooking spray.
- Use a 2 oz ice cream scoop and divide into equal potions placing side by side.
- Allow to rest covered in a draft free place for 1 hour.
- After 1 hour melt the remaining 2 Tbsp butter and mix with 1/2 tsp dry Italian seasoning and 1/4 tsp garlic salt. Drizzle on top then sprinkle with the 2 Tbsp Parmesan cheese.
- Preheat the oven to 350°F.
- Bake for 35-40 minutes until golden on top.