Cheesy Sun-Dried Tomato Beer Bread

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.

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Cheesy Sun-Dried Tomato Beer Bread

Servings 12 slices

Author Jessica Ivey, RDN

Ingredients

• 3 cups all-purpose flour
• 1 cup shredded Asiago cheese
• ¼ cup drained and chopped sun-dried tomatoes
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 2 teaspoons chopped fresh rosemary
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• 1 (12-oz.) bottle beer

Instructions

1. Preheat oven to 375°F. Coat an 8- x 4-inch loaf pan with cooking spray.

2. Combine flour, Asiago cheese, tomatoes, sugar, baking powder, rosemary, salt, and pepper in a large bowl, stirring with a whisk. Add beer, stirring just until moistened. Transfer dough to prepared loaf pan.

3. 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!