Herb Market Cheesy Beer Bread Recipe
This quick bread is very easy to make, the recipe below is written for 2 loaves but can easily be reduced to one loaf by cutting the recipe amounts in half. Remember to use half the amount of beer if making 1 loaf - 1 - 12 oz. can of any beer brand should be adequate. The second loaf should be frozen if not using immediately. Reheat at 350 degrees F. for 15 minutes.
(NOTE) any herbs may be used in this recipe to change the flavor. Try chopped onion or garlic chives, Mexican oregano, cilantro, or Mexican Mint Marigold (southern tarragon) - This is a great recipe to experiment with different herbs, finding the ones that you like the best.
Prepare two large bread pans by lining the bottom with parchment paper and then lightly oiling bottom and sides of pan.
When prepared, bake bread in pre-heated 350 degrees F. for approximately 50 to 60 minutes...depending on how hot your oven is, check the last 10-15 minutes.
6 cups self-raising flour
4 TBL plain white sugar
1 TBL baking powder
1/2 tsp. salt
2-4 TBL garlic powder
1 bunch of curly parsley stems removed - finely chopped - freeze parsley stems to use in another soup or stew recipe
2 cups of grated sharp cheddar cheese (1 package)
1/2 lb. unsalted butter (2 sticks) - melted
1 - 24 ounce can of beer - any brand, as the type of beer does not change the flavor.
Enjoy with soup or stew for supper, or cool completely and use as sandwich bread.
RECIPE IDEAS FOR OUR 4 INTERNATIONAL PARSLEY-BASED SAUCES
French Persillade Sauce
1/4 cup finely chopped shallot
2 tablespoons white wine vinegar
3/4 cup extra-virgin olive oil
4 anchovy fillets, chopped (from a can)
2 tablespoons capers, rinsed and coarsely chopped
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt - to taste
1 bunch - of either curly or Italian flat leaf parsley - medium chopped
1/4 cup fresh tarragon leaves, chopped - you can use Mexican Mint Marigold as a substitute for French tarragon
1 teaspoon lemon zest
1/2 cup olive oil
2 tablespoons red wine vinegar
1 bunch finely chopped parsley
3-4 garlic cloves finely chopped or minced
2 small red chilies de-seeded and finely chopped - wear gloves while chopping, if very potent and hot! You should have about 1 tablespoon.
3/4 teaspoon dried oregano of 1 tablespoon if fresh
1 tsp of salt
Freshly milled black pepper about 1/2 teaspoon
1 bunch flat leafed Italian parsley, finely chopped
2 garlic cloves, finely minced
Zest of 1 lemon
2 teaspoons of lemon juice Meyer Lemon when available
1/2 cup extra virgin olive oil
1.4 teaspoon salt
1/4 teaspoon freshly milled black pepper
pinch of chili flakes - optional
Mexican Salsa Verde
1 bunch of parsley or a combination of parsley, cilantro and a few leaves of basil
1 clove of garlic
1 & 1/4 teaspoons of red wine vinegar
2 tablespoons capers, rinsed & drained
3 anchovy fillets
1/2 cup extra virgin olive oil
coarse salt and freshly ground black pepper to taste
Lentil Soup with Parsley & Bay
1 & 1/2 cups of green lentils
8 cups water, vegetable broth or low sodium chicken broth
2 cups tomatoes, chopped - fresh or canned
2 medium baking potatoes (Idahos) peeled and diced
2 carrots, peeled and diced
1 celery stalk finely chopped
1 zucchii diced
2 fresh or dried Bbay leaves
1 TBL fresh oregano, coarsely chopped
1 TBL honey
1/8 tsp freshly ground pepper
1 tsp salt
1 bunch parsley stemmed & chopped
2 cps of small pasta shells or orzo
Mexican Mint Marigold sub for Tarragon- delish!
Thanks to all our loyal friends
who ensured the success of the
30th Annual October Herb Market!
see below for our winning recipes...
Parsley, cilantro, citronella