Feta Rosemary Beer Bread

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!