Parmesan Garlic Herb Beer Bread
Makes one 8×8 pan
Adapted from Mason Leverington
3 cups (375 grams) flour
3 teaspoons (12 grams) baking powder
1 teaspoon (4 grams) salt
1/4 cup (50 grams) sugar
2 tablespoons (20 grams) cornmeal
1/4 cup (25 grams) grated parmesan cheese
1 tablespoon (5 grams) thyme, dried or freshly chopped
pinch of red pepper flakes
1 bottle (12 ounces) beer of your choice (I used a pilsner)
3 tablespoons (42 grams) butter
1 clove garlic, finely chopped
Preheat the oven to 375. Butter an 8×8 pan and set aside.
Melt the butter in a small saucepan over low heat. As the butter begins to melt, add the garlic, and cook for several minutes or until the butter begins to foam and the garlic is fragrant. Turn off the heat and set aside.
Set a fine-mesh strainer over a large bowl. Measure out the flour, baking powder, salt, sugar and cornmeal into the strainer, then sift all the ingredients together into the bowl. Combine the parmesan, thyme, and red pepper flakes together in a small bowl and carefully whisk into the flour so all the dry ingredients are well combined. Pour in the beer and working quickly but gently use a spatula to combine. It is okay if a few streaks of flour remain, but you want to be careful not to overmix the batter. Spread evenly into the prepared pan and drizzle with the melted garlic butter. Tilt the pan so the butter fills as many nooks and crannies as possible.
Bake for 35-40 minutes or until the top is lightly browned and a tester comes out clean. Beer bread is best served warm with cold beer.