Sage-Black Pepper Beer Bread
St. Patrick's Day is just a couple of days away and I have been doing a lot of cooking with beer! Honestly, I never really got in to St. Paddy’s day growing up because we were told we weren’t one bit Irish. Scottish and English, yes. But definitely not Irish. Well, along came the Ancestry DNA test and guess what? Yup. I’ve got some Irish blood after all. So, now I have a little bit of Irish pride and a lot of love for the food that comes along with it! Back to the beer bread. I added sage and black pepper to elevate it just a bit. It came beautifully. It is crispy on the outside and soft (and flavorful) on the inside. Keep in mind this is a quick bread so it is a bit denser than a yeast bread. It is fabulous toasted with a slather of salted butter!
- 1 loaf
- Prep time: 10 Minutes|Cook time: 55 Minutes|Total time: 1 Hours 5 Minutes
- Preheat oven to 375ºF.
- Grease a loaf pan with butter or cooking spray.
- Whisk together the flour, baking powder, salt, sage, black pepper and sugar. Add in pilsner and ¼ cup of melted butter. Mix until a dough is formed.
- Spread into the pan and put remaining butter over the top. Put in the oven and bake for about 55 minutes or until a toothpick comes out with a few crumbs attached.
- Turn out onto a wire rack and let cool.
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