Beer bread with whole wheat flour, cheese and rosemary

Beer bread

I was randomly searching my Google Reader for recipes yesterday and came across beer bread via Everybody Likes Sandwiches. I made some alterations based on what was available at my parents’ house – using half whole wheat flour, regular cheddar cheese (as opposed to aged), and fresh rosemary instead of dried (since my mother’s garden is overflowing with fresh sprigs). For the beer, I used Sierra Nevada Anniversary Ale, which added a very strong beer taste that was a great compliment to the cheese and rosemary. Any beer will do, however.

The extra great thing about beer bread is that it’s so easy – measure out the dry ingredients, slowly add the beer and mix until just combined, bake, and it’s done.

1.5 cups all-purpose flour
1.5 cups whole wheat flour
1 tablespoon granulated sugar [I only had access to powdered sugar, and it worked fine]
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon fresh or dried rosemary
2 tablespoons parmesan cheese
1/2 cup shredded cheddar cheese
1 bottle/can of beer

Preheat oven to 375 degrees. Mix together all the dry ingredients (everything except the beer). Slowly pour in the beer and stir until just combined. Spread batter into a loaf pan (at least 8 inches – I think a 9 inch pan may have been a little better), greased with either butter/flour or cooking spray.

Optional step: I melted about 1/4 cup of butter and poured over the top of the batter after spreading the batter in the loaf plan.

Bake for about 40-45 minutes, until the top of the loaf turns golden brown and a toothpick or knife inserted into the loaf comes out clean. Cool for about 10 minutes before removing loaf from pan, then let cool for a few additional minutes before enjoying.

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