Sunday, June 19, 2011

Rosemary Gruyere Beer Bread

I have recently broadened my use of various cheeses and I am discovering I enjoy several types that I previously neglected. I first used gruyere cheese this past Christmas while making a macaroni and cheese dish; it was such a success that I now bookmark every recipe using gruyere I find. My sister and mom came to visit this past week and I know my sister loves gruyere as much as I do (if not a little more)! I wanted to have something for us to snack on during their visit and thought this rosemary gruyere beer bread would be perfect. Unfortunately, we stayed busy and I wasn’t able to make this recipe until the morning that they were leaving. Luckily the bread was finished before they left and I sent my sister home with half of the loaf.

My sister and I contemplated adding 1 1/2 cups gruyere cheese instead of the 1 cup the recipe calls for, however I am glad that we decided on only adding 1 cup. Each flavor component of the bread: the beer, cheese, and rosemary, all shine through and if we had added any extra cheese the flavor may have over-powered everything else.

  • 3 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 1 1/2 Tablespoons baking powder
  • 3 Tablespoons sugar
  • 1 cup shredded Gruyere Cheese
  • 1 Tablespoon fresh Rosemary or 2 teaspoons dried Rosemary
  • 12 ounce beer, room temperature (I used Yuengling)
Preheat oven to 350 degrees F. Spray a loaf pan with non-stick spray.

In a large bowl, combine flour, salt, baking powder, sugar, and rosemary. Stir in gruyere cheese. Add beer and stir to combine.

Evenly spread dough in prepared loaf pan. Bake for 50-60 minutes.

Once done, immediately remove bread from loaf pan and place on a cooling rack. Serve with melted butter.