Parmesan Black Pepper & Garlic Beer Bread

I hate waste, and I love a good loaf of beer bread.  The leftovers from my little dinner party are haunting me in the fridge, and today is a bit chilly, so I thought I'd toss together something yummy.

Enter the mini-loaves, because I'm still dieting and I love bread. It was a good thing, because I ate half of one straight out of the oven. because, you know, SCIENCE!

This cheezy, garlic goodness is full of flavor, and just a bit of that hoppy bite rounds it out into a nice, savory loaf.


1 1/2 cups flour
1 1/4 cups Smuttynose Rhye IPA and a bit more
1/2 heaping tsp. baking powder
1/4 tsp salt
1/2 Tbsp. sugar
1/2 cup shaved parm
2 large cloves garlic, crushed and diced
1/4-1/2 tsp. ground black pepper, to taste

  1. Line 2 mini loaf pans with aluminum and butter them. Preheat oven to 375F.
  2. Combine flour, powder, salt and sugar and give a good whisk.  
  3. Add garlic, parm and pepper.  Stir until coated.  
  4. And 1 1/4 cups beer.  If still a bit dry, add by Tbsp. until a slightly wet, almost drop biscuit consistency, but not that wet.
  5. Spoon in, smooth out, and bake about 30-40 min, until golden and pass the toothpick test all the way to the bottom!
  6. For a full loaf, double everything but the beer.  Just use a whole 12 oz. bottle of beer.

10 servings at about 100 calories a serving.

Comments