PAM'S ASIAGO AND ROSEMARY BEER BATTER BREAD
I developed this recipe from a beer bread recipe on a food blog called FarmGirlFare.com after seeing it mentioned on another members post. I switched out the Cheddar for Asiago, and added rosemary, chives and garlic powder. I also increased the size of the recipe to accomodate my 10 inch bread pan. It is a moist, dense loaf with...
Provided by Pam Ellingson
Categories Other Breads
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat your oven to 375° (I use convection at 350°) and prepare a 10"x5x4 bread pan by spraying with cooking spray.
- 2. Place flour, baking powder, salt, sugar, garlic powder and herbs in a large mixing bowl. Shred your cheese with a microplane so it is very fine and fluffy. Measure by lightly tossing it into the measuring cup and avoid packing it together. (You may use slightly more than 2 cups) Add the microplaned cheese and stir in well, but gently so it will not clump up.
- 3. Add the beer to the dry mixture and stir until just blended and no dry ingredients are seen. It will be a stiff batter. Place batter into prepared pan and even out the thickness of batter in the pan. Brush the top with the egg wash and place in preheated oven. Bake 45 to 55 minutes, until a toothpick inserted in the middle of the loaf comes out clean. Cool on a rack in the pan for 10 minutes then turn out and cool at least another 10 minutes before slicing. (If you can wait)
WALNUT BREWERY ASIAGO CHEESE DIP
This a copycat recipe from the Walnut Brewery in Littleton Colorado. It's really good on baked spuds.
Provided by Diana Adcock
Categories < 30 Mins
Time 30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Reconstitute sun-dried tomatoes in hot water.
- Clean, rinse and slice green onions and mushrooms.
- Squeeze all the water out of the tomatoes, then julieene into fine strips.
- Combine all ingredients except tomatoes, then add the sun-dried toimatoes.
- Place into an oven-proof container.
- Top with remaining 1 T. of Asiago cheese.
- Bake at 350 for about 15 minutes or until bubbly.
- Serve immediately with toasted beer bread.
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