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Basic Beer Bread Recipe with Rosemary/Cheddar Stir-Ins

This basic beer bread recipe includes minced rosemary and shredded cheddar stir-ins to bring the flavor up to the next level. No-knead, no-rise - just stir and bake! #TexasHomesteader

Course bread
Cuisine American
Keyword beer, cheddar, cheese, rosemary
Prep Time 5 minutes
Cook Time 55 minutes
Servings 1 loaf
Author www.TexasHomesteader.com

Ingredients

  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 12 oz. beer (or 1 1/2 cups)

(Stir-In Options for Rosemary/Cheddar Bread)

  • 1 cup sharp cheddar cheese
  • 3 Tablespoons minced fresh rosemary
  • 4 Tablespoons olive oil (to brush on top)

Instructions

  1. 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.

  2. Add the stir-in options for Rosemary/Cheddar bread of minced fresh rosemary & fold again to blend thoroughly.

  3. 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.
  4. 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.
  5. 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.