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Gruyere-Rosemary Beer Bread

by on March 4, 2013 in Breads, Quick Breads March 4, 2013 BreadsQuick Breads
See post on Stephanie | Girl Versus Dough’s site!
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Level: Easy

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Description

Booze and cheese in bread … You know you need it.

Ingredients

  • 3 cups Bread Or Unbleached All-Purpose Flour
  • ¼ cups Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 1-½ teaspoon Salt
  • 1 can (12 Oz. Can) Beer
  • 1 cup Shredded Gruyere Cheese
  • 1 Tablespoon Fresh Rosemary
  • 4 Tablespoons Unsalted Butter, melted

Preparation

Heat oven to 375 F. Lightly grease a 9-by-5-inch loaf pan; set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Add beer and stir until just combined. Fold in Gruyere cheese and rosemary.

Pour batter into prepared pan and smooth the top. Pour melted butter evenly over top of the bread.

Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in pan 10 minutes. Then remove bread from pan and cool completely on a cooling rack before serving.

Recipe adapted from Pastry Affair/Bake at 350.

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