What’s better than fresh, warm-from-the-oven cheesy herb bread?
Cheesy herb bread toasted fresh off the grill….
This bread is one of my all time favorites – not only is it super fast to assemble, it is infinitely adaptable with just about any combination of herbs and cheese. And if, by chance, there are any leftovers, they do make incredibly tasty croutons for salad.
Which makes Sabrina very happy indeed.
Don’t get between her and her croutons……
Herb Cheese Beer Bread – adapted from Williams Sonoma
- 2 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
- 2 tbs. sugar
- 1 tbs. baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 teaspoons dried sage
- 1 1/2 cups freshly opened beer
- 1 cup grated cheese
Preheat oven to 375 degrees. Grease a 9×5 inch loaf pan and dust with flour.
In a bowl, stir together the flour, sugar, baking powder, baking soda, salt and sage. Stir in the beer and cheese until completely combined. Pour and scrape the batter into the prepared loaf pan and spread evenly.
Bake for 45-50 minutes, until a thin wooden skewer inserted into the center of the loaf comes out clean.
Let cool for 10 minutes, then turn out onto a wire rack to cool completely.