by Texas Homesteader ~
I love the ease & convenience of beer bread. And adding different flavor variations is easy. So I decided to make a loaf of beer bread with savory minced rosemary & shredded cheddar cheese added. It was delicious and oh-so-easy too.
Oh man, you’re *SO* gonna want to read this!
Beer Bread Flavor Variation Of Rosemary & Cheddar
Beer bread is easy to make. It’s a mix-n-bake bread that gives lots of satisfaction with not much effort.
My basic quick beer bread recipe ingredients are:
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup sugar
12-ounce beer
Rosemary/Cheddar Beer Bread Flavor Add-In’s
To turn plain beer bread into a rosemary and cheddar cheese flavor variation, just add:
1 cup shredded cheddar cheese
3 Tablespoons minced, fresh rosemary
4 Tablespoons olive oil (to brush on top)
Homemade Bread For Dinner Party
We were invited to a family dinner party and I decided to bring homemade bread.
I already shared with you my Italian Pesto/Dried Tomato Beer Bread recipe.
It was made with basil pesto with chunks of my homemade dehydrated Italian-seasoned tomato leather.
And it was delicious, make no mistake. But what about a Rosemary/Cheddar version?
I have these big beautiful rosemary plants right outside my back door bursting with fragrant goodness. So why not use them #amiright??
So I went outside & pulled a few stems of rosemary, minced the leaves finely and set it aside.
Rosemary/Cheddar Beer Bread Ingredients
For my rosemary bread I wanted to use a sharp cheddar cheese along with my minced rosemary. I thought the sharpness of the cheese would offer a flavor punch to the bread without having to use too much.
So to the standard beer bread dry ingredients I added the 12-oz bottle of beer. Then I stirred in about 3 Tablespoons of minced fresh rosemary and a cup shredded sharp cheddar cheese.
I used a pastry brush to oil the 9×5 glass loaf pan with olive oil. Then I poured in the batter and smoothed it into the pan.
I brushed the top of the dough with a little more olive oil & added a light sprinkle of minced fresh rosemary & a light sprinkling of coarse salt.
Baking A Loaf Of Beer Bread
I preheated the oven to 350 ºF. then placed the loaf pan into the oven. The bread was baked for the first 45 minutes baking time.
Then I pulled the pan from the oven and brushed 4 Tablespoons of olive oil over the top surface of the bread. This causes the crust to remain nice & soft. Then I returned it to the oven for the final 10 minutes baking time.
When the bread was finished baking I removed the pan from the oven. After it cooled slightly I slid a butter knife between the bread & the pan to loosen the bread to make it easier to remove.
Then I placed the still-hot bread on a baker’s rack & covered it with a clean kitchen towel to allow it to cool completely.
Rosemary & Cheddar Cheese Beer Bread A Hit!
So how did it taste? Aaaah-mazing! RancherMan & I loved the subtle flavor of this Rosemary/Cheddar version.
The bread was dense but soft. And the sharp cheddar married beautifully with the minced fresh rosemary.
Oh, and it offered a completely different taste explosion when you cut it into slices and toasted it.
Oh. My. Goodness!!
I’m certainly counting this recipe as a screaming success! It will be an easy go-to recipe when asked to bring something for a covered dish or gathering.
Other Easy Homemade Bread Recipes
Give this Rosemary & Cheddar Cheese beer bread a try. Or check out these other favorite bread recipes:
Rosemary No-Knead Skillet Bread
And more! Heck I share 17 favored Bread Recipes For Every Skill Level Here. You can pick your own fave.
In the meantime, here’s the recipe I used for this easy yet delicious Rosemary/Cheddar beer bread:
Did you make this Rosemary/Cheddar Beer Bread? Please rate the recipe in your comment below!
Basic Beer Bread Recipe with Rosemary/Cheddar Stir-Ins
Ingredients
Method
- Preheat oven to 350 degrees for glass pan. Combine all dry ingredients together and mix to blend thoroughly, then slowly add beer & fold to combine.
- Add the stir-in options for Rosemary/Cheddar bread of minced fresh rosemary & fold again to blend thoroughly.
- Transfer batter into well-oiled 9x5 glass loaf pan, brush surface of batter with olive oil & sprinkle additional minced rosemary and coarse salt if desired.
- Bake on the middle rack of the oven for 45 minutes. Remove pan from oven and pour 4 tablespoons of olive oil over the surface of the loaf & return it to the oven for the final 10 minutes baking time.
- When baking is complete, remove the pan from the oven. Carefully remove bread from pan and place bread on baker's rack. Cover hot bread with a clean towel & allow to cool completely.
Tried this recipe?
Let us know how it was!~TxH~
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12 Responses
This really does sound wonderful! Lucky you to have a rosemary bush ready to get fresh rosemary off of – it will be a while here before we can do that! Your rosemary beer bread looks divine, and although I don’t keep alcohol in the house, it is tempting to buy just one can to make this delicious bread! Have a wonderful day 🙂
I like to make beer bread because it’s a quick bread requiring no yeast or rising time. Although RancherMan drinks beer, his beer is typically high-end craft brews. The beer I made these loaves with were standard commercial varieties “donated” by my aunt who had purchased them for her guests and had these leftover. I was a very willing recipient and the rosemary/cheddar variety was absolutely delicious! ~TxH~
Question, why the olive oil on top and then return to oven? Could you use dry Rosemary for close to the same results?
My typical beer bread recipe calls for the bread to be removed from the oven when 5 minutes baking time remain & pour melted butter on top – this makes the loaf very moist & keeps the crust nice & soft. But I felt olive oil would be more in line with the flavor I was trying to attain with the Rosemary & cheddar. I figure you can easily substitute dry rosemary for fresh with very close to the same results, but remember that dried herbs tend to have a more concentrated taste since the moisture has been removed so you might want to use just a smidge less (unless you really like the taste of Rosemary, like me!) ~TxH~
I LOVE making beer bread and have several variations. My favorite is Onion Caraway Rye. It’s so nice to be able to put fresh bread on the table in about an hour. Your Rosemary Cheddar variation sounds yummy. 🙂
Your bread looks delicious. You posting this recipe reminds me of the type of different breads that I used to make years ago, including my Cheddar – Olive Bread I have only made Beer Bread once in my lifetime and as I recall we really didn’t care for it that much at the time, but like your idea of adding the cheese and rosemary to the dough. Thanks for sharing your recipe and bringing back a few memories.
Ummmm Colleen, I think I’d really like to add olives – maybe to the pesto bread. You’ve got my thinker goin’ this morning… ~TxH~
:} Use the small pimiento-stuffed olives; well drained and wiped dry with paper towel if you decide to use olives in your bread.
When making your biscuits I had made a honey glaze to brush on top just as they came out of the oven……..Oh, how yummy they where.
Honey Glaze
1/2 cup honey
1/4 cup butter
Place in small sauce pan and heat till butter melts.
Brush on bread or biscuits as soon as they are removed from the oven.
Rosemary and cheddar -yum!
xx
sounds really good.
Your recipe looks wonderful! I made beer bread for the first time in January and was delighted with how easy it is to make as well as how light, even though I made it with 100 percent stone ground whole wheat flour. Marvelous! I look forward to trying your cheddar rosemary version next time I purchase a bundle of fresh rosemary. No rosemary plants outside my city door, I’m afraid.
Ok so let me get this straight – cheddar, beer, rosemary – I mean how bad could this really be?!?!?!?! Pinning this because it sounds AMAZING! Thanks for sharing at #HappinessIsHomemade this week!