Sunday, December 29, 2013

Rosemary Gouda Beer Bread

I love beer. I love bread. I love rosemary. I love butter.

If you love all of those things, you'd better make this bread. 


  • 3 cups bread or unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 (12-ounce) can of beer
  • 1 cup shredded gouda cheese
  • 1 tablespoon fresh rosemary
  • 4 tablespoons unsalted butter, melted


  1. Heat oven to 375 degrees F. Cover the bottom of a 9-by-5-inch loaf pan with parchment paper and lightly butter the sides; set aside.
  2. In a large bowl, whisk flour, sugar, baking powder and salt to combine. Add beer; stir until just combined. Fold in 3/4 cup of the gouda cheese and rosemary.
  3. Pour batter into prepared pan; smooth top. Pour melted butter evenly over top of bread.
  4. Bake for 30 minutes. Remove the loaf from the oven and top with the remaining 1/4 cup of cheese.
  5. Bake for an additional 15 minutes, until cheese is golden brown.
  6. Serve warm.

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