This beer bread recipe is super simple to make, but the flavor is anything but simple.
I go through phases when I want to bake, especially at Christmastime. Now normally I hate baking… you have to be so exact and measure things. I prefer cooking because I never follow a recipe (At least not someone else’s, but I do, of course, follow the recipes here when I test them!), and I rarely measure anything exactly. But with baking you have to be exact, and when it comes to breads, I get intimidated by yeast. Having to get the water to a certain temperature and let the dough rise for a certain amount of time and at a specific temperature just seems too stressful. But this quick beer bread recipe is the kind of baking I can handle.
I love the rich flavor of sun-dried tomatoes, and Asiago cheese adds a mild nuttiness. As always, the browned, crispy end pieces are my favorite.
Serve alongside a bowl of Italian Turkey Sausage, White Bean, and Kale Soup for a cozy, comforting meal.
Preheat oven to 375°F. Coat an 8- x 4-inch loaf pan with cooking spray.
Bake 55 to 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool in pan 10 minutes. Turn out onto a wire rack, and cool completely before slicing.
Are you a fan of baking? If you’ve got a favorite bread recipe for me to try, please share it with me!
[…] with toasted slices of my Cheesy Sun-Dried Tomato Beer Bread. My favorite way to enjoy this meal as of late is snuggled into my comfy sweat pants and fuzzy […]