Parmesean Beer Bread

recipe courtesy of H. D. S. Anderson

The recipe for the bread originally has basil in it. You can take it out or add other interesting things like sun dried tomatoes, olives (not black though, not enough flavor), or whatever you think of. Personally, I always add a bit of chopped garlic.

Ingredients:
Olive oil for baking sheet
3 ¼ cup all-purpose flour
1 package active dry yeast
1 ¼ teaspoons salt
½ teaspoon black pepper ( I use a bit more)
¾-1 cup grated hard cheese (Parmesean, Asagio)
1 12oz. bottle of beer, preferably ale
Flour for work surface
Chopped basil, fresh or dried

Heat over to 400F and oil baking sheet.
In a bowl combine flour, yeast, salt, pepper, and cheese.
Add the beer and stir until mix just comes together (it may be a little dry, but once you knead it everything will be a-okay).
Turn dough out onto a floured surface. Sprinkle with basil (or whatever ingredients you choose to add) and knead until incorporated. Shape dough, place on baking sheet and bake for 40-45 minutes.