Sweet & savory country cooking from my table to yours!

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Rosemary Quick Bread

This moist, dense and chewy beer bread is so popular because it is the quickest and easiest bread ever. If you’ve never made bread, start with this easy recipe that you can even let your child mix for you.  It’s that simple.  I was making lasagna the other day for a dinner guest and needed a quick and easy bread to pair with it.  I immediately reached for this particular recipe.  I watched Valerie Bertinelli make this version on her cooking show, where she added fresh Rosemary and grated Parmesan to the mix.  The fresh Rosemary and Parmesan cheese really pack some flavor in this delicious bread.  This is a great bread to serve with soups, Lasagna or to toast for sandwiches.  You can also add other ingredients such as garlic so make it and just have fun with it.  Just mix and bake!

Here’s how I made it…

I started by greasing the insides of a loaf pan generously with butter and set it aside…

Then I chopped some Rosemary.  I realized I didn’t have any fresh Rosemary on hand.  However, I had some in my freezer that saved the day.  If you don’t have fresh or frozen Rosemary, you can substitute dried…

Then I whisked together some flour, sugar, the Rosemary and some fresh Parmesan cheese in a large bowl…

Next I opened a can of warm beer…yep, a can of beer…

And added it to the mix…

I whisked beer into the dry mixture…

And poured the batter into my buttered loaf pan…

Then I baked it for about 45 minutes until it was golden brown on top and a toothpick inserted into the center came out clean.  I transferred it to a wire rack to cool slightly…

And sliced and served it up…with butter of course… 

Make this scrumptious bread to pair with a main course or just to simply enjoy by itself…

Happy Baking!

Cindy

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Rosemary Quick Bread


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55

Description

A moist, dense and chewy bread, packed with flavor from beer, Parmesan and Rosemary.


Ingredients

  • 2 1/2 cups self rising flour
  • 1 tablespoon fresh rosemary, chopped
  • 3 tablespoons sugar
  • 3/4 cup fresh grated Parmesan cheese
  • 1 can or bottle of warm beer (12 ounce)
  • Butter for greasing loaf pan for serving with bread

Instructions

  1. Preheat oven to 375 degrees.
  2. Grease a loaf pan liberally with butter, (8 1/2″ x 5.25″ or 9.25″ x 5/25″)
  3. In a large bowl, whisk together the flour, rosemary, sugar and Parmesan cheese. Add the beer and whisk again.
  4. Pour batter into the buttered loaf pan and bake for approximately 45 minutes until the bread is a light golden brown and a toothpick inserted into the center comes out clean.
  5. Transfer to a wire rack to slightly cool. Slice into 1″ slices and serve with butter.

Notes

  • Fresh Rosemary is best, but frozen or dried can be substituted.
  • Bread can be baked in a glass or metal loaf pan.
  • Garlic or other herbs can be added as desired.

Nutrition

  • Serving Size: 8

 

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