Pam's Asiago and Rosemary Beer Batter Bread

Recipe Rating:	1 Rating5
Categories:	Savory Breads, Other Breads, Quick & Easy, For Kids, Vegetarian, Healthy
Keywords:	moist, rosemary, batter, Beer, hearty, asiago
Serves:	Makes 1 10" loaf pan
Prep Time:	5 Min
Cook Time:	50 Min

Ingredients

5 c	ap flour
1 2/3 Tbsp	sugar (1tbsp plus 2 tsp)
1 2/3 Tbsp	baking powder
1 1/2 tsp	salt
1 Tbsp	rosemary, fresh, chopped very fine
1 Tbsp	dried chives
1/8 tsp	garlic powder
2 c	asiago cheese, grated on a microplane (very fluffy) about 4 oz
20 oz	coors beer
FOR GLAZING LOAF, ONE EGG WHISKED WITH 1 TBSP WATER.

Pinched by hellchell1, and 212 more.

Pam Ellingson

Well Seasoned

Wichita, KS (pop. 382,368)

wmnofoz

Member Since Mar 2010

Pam's Notes:

I developed this recipe from a beer bread recipe on a food blog called FarmGirlFare.com after seeing it mentioned on another members post. I switched out the Cheddar for Asiago, and added rosemary, chives and garlic powder. I also increased the size of the recipe to accomodate my 10 inch bread pan. It is a moist, dense loaf with great texture, and tastes wonderful. Try it, you will like it.

Directions

Preheat your oven to 375° (I use convection at 350°) and prepare a 10"x5x4 bread pan by spraying with cooking spray.

Place flour, baking powder, salt, sugar, garlic powder and herbs in a large mixing bowl. Shred your cheese with a microplane so it is very fine and fluffy. Measure by lightly tossing it into the measuring cup and avoid packing it together. (You may use slightly more than 2 cups) Add the microplaned cheese and stir in well, but gently so it will not clump up.

Add the beer to the dry mixture and stir until just blended and no dry ingredients are seen. It will be a stiff batter. Place batter into prepared pan and even out the thickness of batter in the pan. Brush the top with the egg wash and place in preheated oven. Bake 45 to 55 minutes, until a toothpick inserted in the middle of the loaf comes out clean. Cool on a rack in the pan for 10 minutes then turn out and cool at least another 10 minutes before slicing. (If you can wait)

Comments

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Penny Hall FantasyFaery54

Penny Hall [FantasyFaery54] has shared this recipe with discussion group:
Cooking with Beer and other Alcohol

CinStraw's Kitchen CinStraw

Feb 5, 2012

I love making beer breads with shredded cheeses and herbs in the batter. Yours looks good.

Pam Ellingson wmnofoz

Feb 5, 2012

Thanks Cin, I was lookin at that Mt Dew Cake you made earler. It looks like it would be really good with the cooked frosting. the only problem I have with Beer Bread is that it doesn't taste like Yeast breads. LOL I am a Yeast breadaholic.

CinStraw's Kitchen CinStraw

Feb 5, 2012

hhmmmmmmmm, it is delish even though.

Pam Ellingson wmnofoz

Feb 5, 2012

Yes, It is pretty darn tasty. LOL

Annette W. greeneyez

Feb 6, 2012

Wow, that looks beautiful Pam and very yummy as well.

Pam Ellingson wmnofoz

Feb 6, 2012

Thanks Annette! I was surprised at how nice and shiny it turned out, considering it is a batter type bread. I guess the egg really did the trick. (Oh, and it is yummy, just ask my hubby.)

Teresa Jacobson foundmyzen

Teresa Jacobson [foundmyzen] has shared this recipe with discussion groups:
I NEED a Picture to Cook!!!
Bakers Arise!
BREADS AND BISCUITS!

Lynn S lynnsocko

Feb 6, 2012

Totally yummy, love me some Asaigo.

Pam Ellingson wmnofoz

Feb 6, 2012

Me too Lynn. I remember going to Sam's Club and they were doing a tasting of two cheeses, Asiago and Swiss. I love Asiago, so I asked for a sample. the man next to me asked if it was good and I said it was one of my favorites. He tried it and made such a face. LOL I guess he didn't like the stronger flavored cheeses. The one I used for this bread was Asiago with Rosemary and olive oil. But I didn't know if everyone could find it, so I just listed Asiago. :)