Basil beer bread

1 loaf

Ingredients

Quantity Ingredient
3 cups Self-rising flour
3 tablespoons Sugar
½ cup Chopped fresh basil leaves
1½ cup Warm beer

Directions

Preheat the oven to 350 F.

In a large bowl, mix the flour and sugar. Stir in the basil, then the beer. Mix until thoroughly blended, then pour into a well greased 9x5x3" loaf pan. Bake until a straw inserted in the center comes out clean, about 50 minutes. Turn the bread out of the pan and cool on a rack. Slice the bread thinly.

The authors write: "Before the Burpee Seed Company introduced its Purple and Green Ruffles basil varieties, they asked prominent gardeners such as C.Z. Guest and Elvin McDonald to test-grow the plants. In one corner of her gracious Long Island estate, Mrs. Guest has a working garden where she and Elvin grow herbs and vegetables for the kitchen and flowers for bouquets, and where they work with new plants. When they were asked to test the Ruffles basils, they decided to investigate other basil species at the same time, checking on their appearance in the garden as well as the different flavors they might bring to the kitchen. 'Since we both write syndicated columns about gardening, we're constantly experimenting,' says Elvin.

"Globe basil, a favorite edging plant; curly basil, a beautiful garnish as well as a tasty seasoning; aromatic lemon basil; and spicy cinnamon basil were among those grown and harvested for use in the kitchen. 'Both C.Z. and I like simple foods,' Elvin says, 'so I love to experiment with new flavors in old standbys like baked apples or bread.'"

From C.Z. Guest and Elvin McDonald in "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989.

Pg. 152. Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-04-94

Related recipes