urban
kitchen
EASY ASIAGO-ROSEMARY BREAD (No yeast needed!)
Recipe and Photo by Lisa Enos
Prep Time: 15 minutes Cook Time: 40-45 minutes Servings: 8-10 Ingredients 4 tablespoons fresh rosemary, chopped 1 cup Asiago cheese, grated 3 cups self-rising flour* ¼ cup honey 1 (12-ounce) can of beer, at room temperature ½ cup melted butter, plus more for greasing the pan ¼ teaspoon kosher salt (if using self-rising flour) *If using all-purpose flour: For each cup, add ½ teaspoon baking powder and ¼ teaspoon salt.
Instructions
36
1.
Preheat the Oven:
2.
Prepare the Loaf Pan:
3.
Chop and Grate:
4.
Mix Dry Ingredients:
Preheat the oven to 375°F. Grease a 9 x 5-inch loaf pan and set aside. Finely chop the fresh rosemary and grate the Asiago cheese. In a large mixing bowl, whisk together the flour and salt (if using self-rising flour).
U R B A N S T. n H o l i d ay 2 0 2 4
5.
Add Wet Ingredients:
6.
Incorporate Rosemary and Cheese:
7.
Transfer to Pan:
8.
Top with Butter:
9.
Bake:
Pour in the beer** (the batter will foam), then add the honey and melted butter. Stir gently until just combined; do not over-mix. Fold in the chopped rosemary and grated Asiago cheese.
Transfer the “shaggy” dough to the prepared loaf pan. Pour the remaining melted butter over the top of the batter. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool and Serve:
Allow to cool slightly before slicing. Serve toasted with butter and honey, or untoasted as a complement to any meal.
Notes Beer Choices: Any type of beer can be used;
choose one you enjoy. Darker beers (such as ambers and browns) work well, but lighter brands are also delicious and effective. Enjoy your delicious Asiago-Rosemary bread!