Caleb is a food enthusiast, aspiring gastronome, and Ina Garten fanboy. His dream in life is to open a specialty foods store and catering service. Although an infrequent blogger, you can read his musings on life, dispensationalism, and the ubiquitous “Twilight” saga on “Ragamuffining Around” at velvetragamuffin.blogspot.com.
Baking is an undertaking not for the weak-hearted. It’s tedious to measure and knead and sit and wait and rest and lather and rinse and repeat. I don’t recommend it for the casual cook.
That’s why I don’t do it.
I hate baking and everything associated with it. Not only do I have the patience of an ADHD 12 year old on Christmas Eve, I think I have this subconscious fear that I will be GOOD at it. If I’m good at baking, then it’s only a matter of time before Mimi decides she doesn’t need to make her homemade yeast rolls for Thanksgiving, Christmas, Easter, Passover, Canada Day, or Thursday evening.
My God those are delicious.
Even though I don’t bake I’ve just always had an unbridled lust for beer bread. It’s like cheat baking because the beer does all of the work for you. All you have to do is add flour and stir. Add some herbs and cheese and you’ve got people groveling at your feet and offering a cow as a dowry for you to marry their daughter.
Here is what you need:
Mix the pepper, basil, and cheese into the dough with the spatula. Don’t worry about the gluten activating from over-mixing; that’s what you want. This bread is best when it’s a bit dense.