I discovered the beauty of adding alcohol into baked goods this year. Initially, I thought it was a bit weird but the outcome was outstanding! This is my version of Italian beer bread. It’s best when served warm.
- 1/2 cup of pancetta, chopped
- 1/4 teaspoon of olive oil
- 3 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 4 scallions, finely chopped
- 1 handful of shredded parmesan cheese plus extra for sprinkling on top prior to baking
- 3 tablespoons of honey
- 1 12-ounce bottle of Italian beer, room temperature (I used Peroni)
- 1/3 cup of unsalted butter, melted
In a small pan over medium heat add pancetta and olive oil. Brown pancetta, about 5-7 minutes. Transfer pancetta to a plate, set aside and let it cool.
Preheat the oven to 350 degrees F. Grease a 9-inch loaf pan.
In a large bowl combine flour, baking powder, salt, scallions and parmesan cheese. Mix well. Stir in honey and beer until everything is incorporated. Batter should be on the sticky side.
Pour batter into the greased loaf pan and add extra parmesan cheese on top. Then pour the melted butter on top as well.
Bake for 50-55 minutes or until the cake tester/toothpick inserted into the center comes out clean.