1 loaf No Knead Beer Bread (recipe below) or a store bought round loaf of sourdough
6 tbsp unsalted butter
3 garlic cloves, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
Pinch of red pepper flakes
1/4 cup grated parmesan
1/4 cup shredded fontina
3/4 cup shredded mozzarella
1/4 cup grated pecorino romano
Homemade Marinara Sauce, for serving
Preheat the oven to 350˚F.
Using a sharp bread knife, score the bread on a diagonal, cutting almost all the way through to the bottom, but leaving about a 1/4“ of the bottom of the bread intact.
Melt butter in a small saute pan and remove from heat. Stir in the red pepper flakes and chopped herbs. Drizzle the butter and herb mixture over the bread (reserving some for the top of the loaf), spreading into the crevices as you go so it’s evenly distributed.
Mix the 4 cheeses together in a mixing bowl, then use your fingers to distribute it throughout the bread. Wrap the loaf in foil, and place on a baking sheet. Bake for about 20 minutes, then unwrap and bake for an additional 5 minutes, or until golden brown and crispy. Serve hot with marinara dipping sauce.
No Knead Beer Bread
Adapted from two of a kind cooks
12 oz beer, room temperature
1/2 teaspoon active dry yeast
1 tbsp honey
1/2 cup buttermilk, room temperature
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon sea salt
Add the beer to a large bowl and sprinkle the yeast on top. Add honey and let sit for 10 minutes to proof. When mixture begins to foam and rise, whisk in the buttermilk.
Meanwhile, whisk the flours and salt together in a separate bowl. Add the flour mix to the wet ingredients and stir with a wooden spoon until it all comes together.
Cover bowl with plastic wrap and leave it in a warm spot to rise, about 2 hours. Once risen, shape into a round loaf, then place on a parchment lined baking sheet. Drape with a damp tea towel and allow to rise for two hours more, or until doubled in size.
While the dough is rising, preheat the oven to 475˚F and place 6 qt dutch oven inside to heat up.
Make a slash in the top of the loaf, then using the parchment paper, carefully drop it into the dutch oven. Cover the dutch oven and bake for about 35 minutes. Remove lid and bake for an additional 10 minutes or so, or until the loaf is golden brown.