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

1. Preheat the Oven:
   Preheat the oven to 375°F.
2. Prepare the Loaf Pan:
   Grease a 9 x 5-inch loaf pan and set aside.
3. Chop and Grate:
   Finely chop the fresh rosemary and grate the Asiago cheese.
4. Mix Dry Ingredients:
   In a large mixing bowl, whisk together the flour and salt (if using self-rising flour).
5. Add Wet Ingredients:
   Pour in the beer** (the batter will foam), then add the honey and melted butter. Stir gently until just combined; do not over-mix.
6. Incorporate Rosemary and Cheese:
   Fold in the chopped rosemary and grated Asiago cheese.
7. Transfer to Pan:
   Transfer the “shaggy” dough to the prepared loaf pan.
8. Top with Butter:
   Pour the remaining melted butter over the top of the batter.
9. Bake:
   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!