This rosemary beer bread with cheese is easy to make and has a savory herb flavor. The bread has shredded cheese mixed in, which works well with the rosemary and beer flavors. Plus, you only need one bowl to make it.
A while back I made a cheese beer bread. 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 rosemary cheese beer bread.
Ingredients
- All purpose flour
- Baking soda
- Baking powder
- Salt
- Shredded cheese
- Rosemary
- Beer
- Olive oil
Shredded cheese: You can make this bread with shredded cheddar cheese, pepper jack cheese, gruyere, or Parmesan.
Rosemary: I like to use fresh rosemary for this recipe. You can use dried rosemary, but you will need to reduce the amount to 1 teaspoon. Dried herbs have a more concentrated flavor than fresh ones.
Beer: A light-style beer, like a lager, works well in this recipe.
How to Make It
Like other beer bread recipes, this rosemary beer bread is easy to make with one mixing bowl.
Whisk the dry ingredients in one bowl and then mix in the cheese and rosemary. Add the beer and mix until just combined, and then mix in the oil.
Transfer the batter to a prepared 7×3” loaf pan and bake the bread for 50 to 55 minutes at 375°F. Leave the bread in the pan for 30 minutes before turning it out.
Recipe Notes
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.
More Beer Bread Recipes
Rosemary Cheese Beer Bread
Ingredients
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1 1/2 tsp salt
- 1 cup shredded cheese
- 1 tbsp rosemary
- 1 (12-oz) bottle beer
- 1/4 cup olive oil
Instructions
- Preheat the oven to 375°F. Grease a 7 x 3 loaf pan.
- Whisk together the flour, baking soda, baking powder, and salt. Mix in the cheese and 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. Pour the batter into the loaf pan.
- Bake for 50-55 minutes until a tester comes out clean. Let it cool on a rack for at least 30 minutes before serving.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Have you made beer bread before? It’s pretty tasty!
Would have not imagined these three ingredients coming together to make bread 🙂