Easy and hearty beer bread is kicked up a notch with the addition of sun-dried tomatoes and parmesan cheese. This easy to make Sun-dried Tomato and Parmesan Beer Bread is loaded with sun-dried tomato flavor, but takes just 4 steps to make. Bread even a beginner baker can master!
Sun-dried Tomato and Parmesan Beer Bread is a favorite in my family. I love it because it pairs well with just about any dinner, and it is a quick and easy, no mess recipe that adds something special to our table! This version of beer bread is perfect for any Italian dinner plan or just for a fun twist on an old favorite.
The sun dried tomatoes are a game changer! They add just the right amount of acidity to this hearty bread that brings out beer bread’s unique flavor. Paired with the salty richness of classic Parmesan cheese, it’s a combo that can’t be beat. You can enjoy it with a smooth cream cheese spread or as a side to any soup. It is a great recipe to serve with One Pot Italian Chicken and Orzo or Tomato Rice Soup, although I can guarantee that this bread will be a hit no matter what you serve it with!
For those without much baking experience, making bread can seem like a daunting task. But one of the best places to get started is beer bread. It will give you hearty, chewy, and delicious results with only a few ingredients! This quick bread recipe requires no rise time, and no special equipment or extra skills (like kneading).
Here are some more fun and fancy (but easy to master) bread recipes to impress your family and friends!
What Do I Need to Make Tomato and Parmesan Beer Bread?
- 1/4 cup sun-dried tomatoes, julienne cut
- 1 can (12-ounces) beer room temperature
- 3 cups all-purpose flour
- 1 teaspoon minced garlic
- 1 teaspoon italian seasoning
- 1/4 cup grated parmesan cheese, divided
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoons salt
- 1/4 cup melted butter
Step by Step Instructions:
1. Preheat the oven to 350 degrees and prepare a 9×5 loaf pan with nonstick cooking spray.
Add the sundried tomatoes to a food processor and process until the tomatoes are chopped into tiny bits. Pour the beer into a liquid measuring cup or a bowl and add the finely chopped sundried tomatoes to the beer. Allow the tomatoes to sit and steep in the beer for at least 5 minutes.
2. Meanwhile, add the all purpose flour, minced garlic, Italian seasoning, 2 Tablespoons of the Parmesan cheese, sugar, baking powder and salt to a mixing bowl. Stir to combine the dry ingredients.
3. After the sun dried tomatoes have steeped for 5 minutes, add the beer and tomatoes to the dry ingredients. Stir just until all the dry ingredients are incorporated.
4. Spread the bread batter into the prepared loaf pan. Pour the melted butter over the top of the batter and then sprinkle with the remaining 2 Tablespoons of grated Parmesan.
5. Bake at 350 degrees for 38-42 minutes or until the bread is golden brown. Allow to cool 10 minutes in the pan, then turn out onto a wire rack.
Serve while bread is still warm. Be sure to save a piece for yourself! It’ll be gone before you realize it!
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Sun-dried Tomato and Parmesan Beer Bread
Easy and hearty beer bread is kicked up a notch with the addition of sundried tomatoes and parmesan. This easy to make bread is loaded with sundried tomato flavor, but takes just 4 steps to make. Bread even a beginner baker can master!
Ingredients
- 1/4 cup sundried tomatoes, julienne cut
- 1 can (12-ounces) beer room temperature
- 3 cups all-purpose flour
- 1 teaspoon minced garlic
- 1 teaspoon italian seasoning
- 1/4 cup grated parmesan cheese, divided
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoons salt
- 1/4 cup melted butter
Instructions
- Preheat the oven to 350 degrees and prepare a 9x5 loaf pan with nonstick baking spray.
- Add the sundried tomatoes to a food processor and process until the tomatoes are chopped into tiny bits. Pour the beer into a liquid measuring cup or a bowl and add the finely chopped sundried tomatoes to the beer. Allow the tomatoes to sit and steep in the beer for at least 5 minutes.
- Meanwhile, add the all purpose flour, minced garlic, italian seasoning, 2 Tablespoons of the parmesan cheese, sugar, baking powder and salt to a mixing bowl. Stir to combine the dry ingredients.
- After the sundried tomatoes have steeped for 5 minutes, add the beer and tomatoes to the dry ingredients. Stir just until all the dry ingredients are incorporated.
- Spread the bread batter into the prepared loaf pan. Pour the melted butter over the top of the batter and then sprinkle with the remaining 2 Tablespoons of grated parmesan.
- Bake at 350 degrees for 38-42 minutes or until the bread is golden brown. Allow to cool 10 minutes in the pan, then turn out onto a wire rack.
Notes
Serve warm.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 169Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 368mgCarbohydrates: 27gFiber: 1gSugar: 3gProtein: 4g
