Rosemary Beer Bread

5 from 1 vote

Rosemary beer bread mixes up in one bowl with beer, cheese, and herbs for rich flavor. It’s tender in the middle, crisp on top, and wildly easy.

Prep Time10

Cook Time45

Total Time55

Course: Bread, Side, Snack

Cuisine: American

Keyword: beer bread, cheese bread, rosemary bread

Servings: slices

Author: Stephanie Wise

Ingredients

3 cups unbleached all-purpose flour or bread flour
¼ cup granulated sugar
1 tablespoon baking powder
1 ½ teaspoons salt
1 12-ounce can beer
1 cup shredded Gruyere cheese
1 tablespoon fresh rosemary
4 tablespoons unsalted butter melted

Instructions

Heat oven to 375 degrees F. Lightly grease a 9-by-5-inch loaf pan; set aside.
In a large bowl, whisk flour, sugar, baking powder and salt to combine. Add beer; stir until just combined. Fold in Gruyere cheese and rosemary.
Pour batter into prepared pan; smooth top. Pour melted butter evenly over top of bread.
Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in pan 10 minutes; remove from pan and cool completely on a cooling rack before serving.

Notes

*To make beer bread croutons: Heat oven to 400 degrees F. Cut leftover or day-old beer bread into 1-inch cubes and place on a rimmed baking sheet. Drizzle lightly with olive oil, then sprinkle a little salt and pepper on top; toss to coat. Toast in oven until edges are a deep golden brown, about 10-15 minutes, flipping once during baking. Cool slightly.

Recipe adapted from Pastry Affair; ingredients inspired by Bake at 350

Yields: 1 9-by-5-inch loaf

Nutrition