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.
- 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
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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.