Anyway, I liked this bread. But not as much as my almost seven-year-old. In fact, I gave her a slice and then tried to take some photos, but she wouldn't stop trying to snatch some more (see the little arm in mid-snatch above). It was partly because she really, really liked the bread and partly because she thought it was hilarious to mess up my photos. And the more I glared at her, the funnier she thought it was. Her sense of humor is really coming along. I'm so proud.
ROSEMARY-FETA BEER BREAD
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon baking powder
12 ounces beer
2 tablespoons chopped fresh rosemary (or 1 tablespoon dried)
1 1/4 cups feta cheese, crumbled
1. Preheat oven to 375° F. Grease an 8-inch loaf pan.
2. Combine flour, sugar, salt, baking powder, rosemary, and feta in a large mixing bowl.
3. Slowly stir in beer and mix just until combined. Batter will be very thick.
4. Spread in loaf pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
5. Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes.
6. Serve warm or at room temperature.
|everything but the beer|
|pouring in the beer|
|dough in pan|
|removed from the pan|
Just like with a dog with her tennis ball, I had to
throw a slice across the room for my daughter to fetch,
so I could distract her long enough to snap this shot.