Black Pepper and Parmesan Beer Bread

 Hi Guys! It’s the day before thanksgiving and I’m sure everyone has their menus planned already. We have thanksgiving in Chicago, at my parents house, every year. It’s kind of funny because when I tell people we have two full thanksgiving dinners, I don’t just mean we eat turkey etc. and then nibble on the same thing a couple hours later, but we really have two whole separate meals. For the most part we have a traditional thanksgiving dinner with the usually suspects, turkey, ham, mashed potatoes, stuffing, veggie sides, etc; that’s dinner number one. About an hour after our turkey/ham dinner has settled in our stomachs (but not really because we tend to eat like gluttons) we have Korean dumpling soup, multiple banchans (Korean side dishes), multiple types of kimchi, a sushi platter, and a sashimi platter. About an hour after THAT we have dessert, usually consisting of multiple pies and a fruit platter. Is this strange? I used to say it was an asian thing, but I soon realized that not all my asian friends partake in the double meal ritual…..so maybe it’s just a Park family thing? Does anyone else have some not so traditional thanksgiving traditions? Whether food related or not?

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Black Pepper and Parmesan Beer Bread

RECIPE BY Teri & Jenny

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Prep Time: 15 mins

Cook Time: 1 hr 10 mins

Cool Time: 1 hr 30 mins

Servings: 12

  INGREDIENTS  

• 3 ¼ cups all purpose flour
• 2 ½ tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 ½ teaspoons salt
• 14 ounces (a nice flavorful) beer
• ½ cup melted unsalted butter, divided
• zest of 1 lemon (optional)
• ¾ cup grated parmesan cheese
• 1 ½ to 2 tablespoon freshly cracked black pepper

  INSTRUCTIONS  

• Preheat oven to 375°F. Lightly grease the loaf pan and set aside.
• Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together.
• Create a small well in the center of the flour mixture and add beer, ¼ cup melted butter, lemon zest, parmesan, and black pepper. Stir together until the dough just comes together. Do not over mix! (if there are small flour pockets, gently stir them away; a couple remaining flour pockets are okay).
• Pour mixture into a prepared loaf pan. Pour remaining butter over top and bake 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 loaf from pan and allow it to cool until just warm to the touch (about 1 hour and 30 minutes), before slicing.
• Slice and serve with whipped butter, if desired.

  NOTES  

• Makes 1 (9”x5” loaf)

Calories: 254kcal Carbohydrates: 33g Protein: 6g Fat: 10g Saturated Fat: 6g Cholesterol: 26mg Sodium: 496mg Potassium: 66mg Fiber: 1g Sugar: 3g Vitamin A: 290IU Calcium: 140mg Iron: 2mg