Toasted Beer Bread With Asiago Dip Recipes

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PAM'S ASIAGO AND ROSEMARY BEER BATTER BREAD



Pam's Asiago and Rosemary Beer Batter Bread image

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

5 c ap flour
1 2/3 Tbsp sugar (1tbsp plus 2 tsp)
1 2/3 Tbsp baking powder
1 1/2 tsp salt
1 Tbsp rosemary, fresh, chopped very fine
1 Tbsp dried chives
1/8 tsp garlic powder
2 c asiago cheese, grated on a microplane (very fluffy) about 4 oz
20 oz coors beer
FOR GLAZING LOAF, ONE EGG WHISKED WITH 1 TBSP WATER.

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



Walnut Brewery Asiago Cheese Dip image

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

1 cup mayonnaise
1 cup sour cream
1/2 cup shredded asiago cheese
1 teaspoon shredded asiago cheese
1/4 cup julienned sun-dried tomato
1/4 cup green onion, sliced
1/4 cup mushroom, sliced

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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