Monday, March 28, 2011

Cheddar Rosemary Beer Bread

This is a really quick and easy bread, not to mention it tastes great.  Perfect for grilled cheese sandwiches or for toast.

2 1/2 cups of bread flour
2 tbl sugar
1/2 tsp salt
1 tbl chopped fresh rosemary
1/3 cup sharp cheddar cheese
2 1/4 tsp yeast (1 packet)
1 cup your favorite beer, I use Pabst because it is cheap and has a good taste, but you could use a nice ale or experiment with all of your favorite beers.
2 tbl butter
1 tbl honey
1 egg

Grease and lightly flour a 9 by 5 bread pan.  In a kitchen aid mixing bowl combine the flour, sugar, salt, rosemary, cheese, and yeast.

Mix together the beer, 1 tablespoon of the butter, and the honey over a low heat to combine.  Keep on heat until the mixture is warm, but not near boiling.

Mix egg into the dry ingredients, when the egg is incorporated add the liquid mixture and beat on a medium setting.  Cover the bowl with plastic wrap and let the dough rise for 30 minutes.

Pour dough into the bread pan, cover, and let rise again for 15-30 more minutes.

Melt other tbl of butter

Bake for 20-25 minutes, open the oven and rotate the bread, brush the melted butter over the top.

Bake for about 5-10 more minutes until golden brown.

Let cool on a wire rack.

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