Rosemary cheese beer bread
A while back I made a cheese beer bread that originally was an herb cheese beer bread from TBD. Since I didn't have any of the herbs the original recipe called for, I left out those herbs. I've been wanting to revisit the recipe to try it with the herbs. After the wonderful honey beer bread I made recently, I was more motivated to try the herb cheese beer bread.
I went out and bought some rosemary and revisited the recipe this weekend. When I made the bread the first time, it fell apart easily. I thought it had something to do with the fact that I made the bread in a 9 x 5 pan, and there wasn't that much batter, so the bread ended up being very wide and short. So this time I made the bread in a 7 x 3 pan.
Unfortunately, the bread still fell apart easily. My honey beer bread was very sturdy. I think I'm going to play around with the recipe a bit and use the honey beer bread as a base next time to create this herb bread so that it doesn't fall apart so easily. Other than that, this made a nice savory herb bread. Since it was a beer bread, it was simple to whip together.
Rosemary Cheese Beer Bread (adapted from TBD)
1 cup shredded cheese
1 tablespoon rosemary
Add the beer and mix until just combined. Mix in the olive oil, at this
point there should be no more dry flour left in the bowl.