Black Pepper & Parmesan Beer Bread
Thought baking a fresh loaf of bread required a ton of elbow grease, and hours of rise times? Think again, beer bread’s the quick & easy solution. This Black Pepper & Parmesan Beer Bread version is seasoned heavily with freshly cracked black pepper & tangy Parmesan cheese. It’s baked in a loaf pan to golden crust perfection, and sliced for tender effect.
Do you ever see something and you immediately know you’ve just gotta have it? And I’m not talking about that bracelet you saw in the Tiffany’s catalog, or even that friggin’ genius no-leak (seriously, we’ve tried everything testing it out, for your sake of course!) sippy cup combo pack on Amazon.
I’m talking about food, or rather a picture of food. Whether it’s one you spotted in a magazine, on the Google/Pinterest, or even a mental image your formed when skimming over a new recipe. An image of something you just have to have. Stat. Something you want for breakfast, lunch, and dinner?
Nobody? Aww, come on ! Don’t be shy, you know it’s happened to you too. At least here you’re in good, non-judgey foodie company 😉
That was pretty much me at my desk, ogling this bread on my computer screen. Pretty sure one of the sons had to help pick my jaw up off the floor for me. I mean, we’re no strangers to the wide world of beer bread, but this? It was evolutionary. And I could just picture the flavor blending and melting into my mouth with each buttered bite.
Just a heads-up, this recipe yields one loaf. You may want to opt for a double batch, ya know, if you live with anyone who has even the slightest fondness for bread, and carbs. Wars were waged over this loaf. You’d have thought I’d baked a brick of gold or something.
Black Pepper Parmesan Beer Bread
Ingredients
- 3 1/4 cups all purpose flour
- 2 1/2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 1/2 tsp salt
- 14 oz of your favorite beer you can opt for a nice flavorful one or stick with something more generic like a Coors Light (there are no right or wrongs here)
- 1/2 cup butter divided and melted
- 3/4 cup shredded parmesan cheese
- 1 1/2 -2 tbsp freshly cracked black pepper
Instructions
- Place flour, sugar, baking powder, and salt in a mixing bowl and use a fork to evenly stir together.
- Create a small well in the center of the flour mixture and add in the beer (pour slowly), 1/4 cup of the melted butter, cheese, and black pepper. Stir them all until the dough just comes together. Do not over mix! (small flour pockets can be gently stirred away; one or two remaining flour pockets are okay).
- Transfer the batter into a prepared (lightly greased) loaf pan. Pour the other quarter cup of melted butter over top the batter and bake at 375 degrees for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
- Remove the bread from the oven and let rest for about 5 minutes. Carefully remove the loaf from the pan to a wire rack and allow it to cool until just warm to the touch (about 1 hour and 30 minutes), before slicing.
- Slice and serve as is, or with generous pats of butter (just sayin!)
Notes
Nutrition
New to the wonderful (and easy) world of bread made with beer? Check out these other favorites:
Cheesy Bacon Jalapeño Popper Beer Bread
Bacon Cheddar Beer Bread
Wow! Great breads!
Thanks, Elaine!
All of these breads look delicious. The Parm, pepper especially!
It’s my favorite to date, Julie. Closely followed by the jalapeño popper of course! Our poor original version got left in the dust long ago, lol.
We love beer bread. Never thought about adding black pepper and parm. YUM!!! Pinned! Thanks for sharing with us at #Throwback Thursday link party. Please join us again next week and invite your friends to join. Have a great week.
The combination was both unexpected, and magical. The hubs and I like beer bread every which way. The sons think most of them are too beery. They went nuts for this recipe though.
I haven’t made beer bread in years and this looks delicious. One ones I used to make always came out a bit doughy in the middle. I will try your recipe, thank you for brining it to FF.
Thanks, Liz. We had that problem once or twice, but generally solved it by switching from glass loaf pans to metal ones.