Fresh herbs, cheese, and pale ale combine to create an irresistible Rosemary Havarti Bread.
Rosemary Havarti Bread
Makes 1 (9x5-inch) loaf
Ingredients
- 3 cups all-purpose flour
- 3 cloves garlic, minced
- 2 tablespoons roughly chopped fresh rosemary
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 (12-ounce) bottle pale ale*
- 1 cup shredded Havarti cheese
- ⅓ cup unsalted butter, melted
- Garnish: chopped fresh rosemary, ground black pepper
- Softened butter, to serve
Instructions
- Preheat oven to 350°. Spray a 9x5-inch loaf pan with cooking spray.
- In a large bowl, stir together flour, garlic, rosemary, baking powder, and salt. Add beer, stirring until just combined. Fold in cheese. Pour batter into prepared pan. Pour melted butter over dough. Garnish with rosemary and pepper, if desired.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool slightly before slicing. Serve with softened butter, if desired.
Notes
*We used Sierra Nevada Pale Ale.
Kitchen Tip: This recipe easily doubles for two loaves. Freeze additional loaf for future use. To reheat, place loaf directly on middle oven rack, and bake at 350° until slightly heated through, 15 to 20 minutes.
Kitchen Tip: This recipe easily doubles for two loaves. Freeze additional loaf for future use. To reheat, place loaf directly on middle oven rack, and bake at 350° until slightly heated through, 15 to 20 minutes.
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