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.
Source: Bake at 350: Beer Bread 4 ways