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Beer Bread Recipe made with Parmesan and Asiago Cheeses
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Parmesan Beer Bread Fantail Muffins

Parmesan Beer Bread Muffins made with pilsner, parmesan, mozzarella, parsley, and garlic in a fun fantail shape. Flavorful savory bread recipe!
Course Bread, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 24 minutes
Proofing Time 1 hour 30 minutes
Total Time 39 minutes
Servings 12 muffins
Calories 232kcal

Ingredients

Dough

  • 1 cup (240 g) Pilsner Beer at room temperature, divided
  • 1 Tbsp Granulated Sugar
  • 2 ¼ tsp Active Dry Yeast
  • 6 Tbsp Unsalted Butter melted and cooled
  • 3 cups (375 g) All Purpose Flour, sifted
  • 1 cup (125 g) grated fresh Parmesan Cheese, divided
  • ½ cup (60 g) grated fresh Asiago Cheese, divided
  • ¼ tsp Garlic Powder
  • 3 Tbsp finely chopped fresh Parsley
  • 1 tsp Kosher Salt

Butter Drizzle:

  • 2 Tbsp Unsalted Butter
  • 1/8 tsp Garlic Powder
  • 2 Tbsp finely chopped fresh Parsley

Instructions

  • Pour ¼ cup (60 g) of beer into a microwave safe bowl for 10 seconds. Temp should be between 105F/40C to 110F/43C, any warmer and it will kill the active yeast.
  • Mix in sugar and yeast, stirring gently with a wooden spoon.
  • Let sit for 5-10 minutes until foamy.
  • Add melted butter and remaining ¾ cup (180 g) of beer. Gently stir to combine.
  • Using bowl of stand mixer with paddle attachment, work 2 cups (250 g) of the flour, Parmesan, garlic, parsley, and salt together at medium speed.
  • Pour in yeast mixture slowly, continuing at medium speed.
  • Dough should start to form and grip the paddle attachment.
  • Slowly spoon in remaining flour until dough begins to pull away from the sides of the bowl.
  • Place dough in a lightly oiled bowl, cover with plastic wrap, and set in a warm draft free place to proof, about 45 min.
  • Prepare a 12-cup muffin pan with baking spray.
  • Place dough on a lightly floured surface. Punch down excess air.
  • Divide into two equal portions.
  • Roll first half into a 12 in by 12 in square. Sprinkle with ¼ cup (30 g) Asiago cheese and gently press with fingertips into the dough.
  • Using a bench scraper or sharp knife cut into 6 even strips.
  • Stack the strips evenly onto one another.
  • Then, cut short length into 6 equal pieces.
  • Place each piece sideways into the center of the muffin tray cups.
  • Repeat with second half of dough.
  • Gently separate the top half of the layers to create a fantail.
  • Loosely cover the muffin tray with plastic wrap and set in a warm draft free place to puff for a second proof. This should take an additional 40-45 min.
  • Preheat oven to 375 F (190 C).
  • Bake muffins until golden brown about 20-24 min.
  • Set muffin tray on cooling rack for 10 minutes before removing each muffin.
  • Meanwhile in a small saucepan, add remaining 2 Tbsp of butter, teaspoon of garlic, and 2 Tbsp of Parsley. On medium low heat, allow butter to melt and cook down parsley.
  • Drizzle warm butter mixture onto muffins.

Notes

Pour an ice cold beer and enjoy your hard work with a delish Beer Bread Fantail Muffin!

Nutrition

Calories: 232kcal