I baked up a loaf of this beer bread to go with a dinner of tomato basil bisque the oth
er night. It actually stole the show! I borrowed the recipe the wonderful Farmgirl Fare blog, a blog full of beautiful farm pictures and hearty recipes. Susan, the author, describes herself as
"a 42-year-old former cultured California chick happily turned manure mucking Missouri farm girl."You should definitely check her blog out, you can find more of her beer bread ideas here. The bread I made is "Beyond Easy Beer Bread." And it really is ridiculously easy, not only that, but it baked up crusty and flavorful with a moist crumb studded with melty chunks of feta and flavorful bursts of rosemary. Oh, and the hearty beer flavor, fantastic! Perfect for dipping in a bowl of your favorite soup. Enjoy!
Easy Beer Bread
from Farmgirl Flare
3 cups all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder (make sure it's fresh!)
12 ounces beer
1 tablespoon dried rosemary or 2 tablespoons fresh (chopped)
3/4 cup feta cheese, crumbled
Heat oven to 375°.
Combine flour, sugar, salt, baking powder, rosemary, and feta in a large mixing bowl.
Slowly stir in beer and mix just until combined.
Batter will be thick. Spread in a greased 8 inch loaf pan, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes.
Serve warm or at room temperature. With beer ☺
Linking up at tatertots and jello!