I love making beer bread. It couldn't be easier or faster to make, all comes together in one bowl, and there's no kneading involved.
I also love eating beer bread. It's got a rich, hearty flavor, a great texture, and it gives me the yummiest snack until it's all gobbled up. This one, with sharp Parmesan and earthy herbs, is absolutely fantastic. And since it's made with whole wheat flour, you can totally count this as part of your January diet. That's how it works, right?
Whole Wheat Parmesan Herb Beer Bread (adapted from Girl Versus Dough)
yields one 9x5-inch loaf
3 cups white whole wheat flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 (12 oz.) can of beer (I used a Pilsner)
1 cup shredded Parmesan cheese
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped sage
4 tablespoons butter, melted (I used Land O Lakes Butter with Olive Oil and Sea Salt for extra flavor)
Preheat your oven to 375 degrees F. Spray a 9x5-inch loaf pan with cooking spray and set aside.
Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the beer and stir until just combined. Fold in the Parmesan and herbs.
Pour batter into prepared pan and smooth the top. Pour the melted butter over the top of the batter. Bake for 45 minutes.
Allow the bread to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.