Apple chunks, sharp Cheddar cheese, and fresh rosemary are a great savory and sweet combination in this beer bread. It's especially good with soup or chili. I used an apple ale, but you may use your favorite beer.

Apple, Cheddar, and Rosemary Beer Bread

cooking spray

flour

white sugar

rosemary

(12 fluid ounce) can or bottle beer

apple,

Cheddar cheese

butter

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.


Sift flour, sugar, and rosemary together into a large mixing bowl. Pour in beer; stir to combine. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan.


Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven and pour melted butter on top. Return to oven and bake for another 3 to 5 minutes more.


This is hands down the most delicious bread I’ve made. It’s a well balanced flavor that combines the saltiness of cheddar, the sweetness of apple and the earthiness of rosemary. Not to mention the beer rounds all of the flavors out. Served this to my boyfriend and he destroyed his slice by the time I cut mine.

Great tasting bread. Increased the cheese by 50%. Made it way cheesier!!

I have been making beer bread for many years. This is the first time I made a variation on the basic recipe. It was delicious! Family loved the flavor and was great served with potato soup.  Only change I would make is to maybe add more fresh rosemary.  Flavors may increase with time, but we ate it while it was still warm..

I wasn't a fan. The bread was super dense and while savory, did not have a strong apple or cheddar flavor. I found it to be quite bland. It didn't taste bad - it's just not a flavor profile I would go back to for seconds.

This is just absolutely delicious! I did not have self rising flour, so I made my own using all purpose flour, baking powder, and salt!?

apple, cheddar, and rosemary beer bread

Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Servings: 5

Author : Tammy Lynn

Ingredients

Instructions

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