Whenever it’s chilly outside, I always have the urge to go in the kitchen and bake. After all, what’s more delicious than freshly baked goods, a roaring fire, and some snowflakes drifting outside?
My recipe of choice is always beer bread, especially in the fall when we have Oktoberfest beers lying around. I like trying out different beers and seeing which ones taste the best. Typically, you can’t go wrong with a full-bodied IPA or a classic hefeweizen.
If you’re looking for a fresh springtime twist on this classic recipe, I suggest adding cheddar and rosemary. The cheddar gives the bread a savory boost, and the rosemary adds a fragrant spice that makes it perfect for the first chilly days of spring.
Beer Bread with Rosemary and Cheddar
This recipe makes one 9 x 9 pan of bread and takes about one hour.
3 cups flour
3 tsp baking powder
1 tsp salt
¼ cup sugar
1 can beer (I prefer to use an IPA)
¼ cup melted butter
1 cup shredded cheddar cheese
3 tbsp fresh rosemary
Preheat oven to 375 degrees.
In a large bowl, mix together flour, baking powder, salt, sugar, cheddar, and rosemary. Create a well in the center and pour in the beer. Whisk all the ingredients together until the batter is smooth.
Melt butter in the microwave.
Meanwhile, pour batter into a greased loaf pan. Once melted, pour butter over mixture.
Bake for one hour.
After baking, allow bread to cool for 15 minutes and then remove from pan.
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