Michie's Savory Quick Bread

I am not a baker. I try, but it rarely works. However, I'm on a mission and I'm feeling excited. Now I don't know about you, but I love bread. Mmmmmm...bread....

Since I'm new to making it on my own, I thought quick bread would be a good place to start. After way too long scouring the internet I found a few recipes that had reasonably few ingredients and simple instructions. My first attempt (on Christmas of all days) was so, so bad. Here's a tip, kids, pay attention to the Tsp. vs Tbs. part of your ingredients...especially as it applies to baking soda. Blech! Mis-measuring aside, it was apparent this bread was going to be dry and taste like flour.

So on I searched. Hopping from site to site, sipping on a beer it occurred to me "hey~why not use beer instead of water?". I mean, seriously...why not? Next search: quick bread, beer. Soon I found this recipe that served as the based for mine. I made a few little adjustments and here is what I've come up with.

Michie's Savory Quick Bread

Ingredients

* 3 cups Organic Whole Wheat Flour
* 2 1/2 tsp. Baking Soda
* 1 tsp. salt
* 1/4 cup Melted Butter
* 12 oz. Beer of Your Choice
* Sprig of Rosemary roughly chopped (remove the stalk,you just want the leaves)
* 1/2 cup Parmesean Cheese (I used shaved)

Directions

* Heat oven to 375 degrees

* In large bowl sift out flour (if you, like me, don't have a sifter just whisk the dickens out of it for a few minutes)

* Add baking soda and salt (whisk again to mix thoroughly)

* Add butter and beer slowly (the beer will foam up, hence the large bowl)

* Used your hands to combine the ingredients until there's not dry flour left

* Allow to sit for 5 minutes

* Form into a loaf shape using oiled hands and place onto clean cookie sheet (I covered mine to make it easier to remove later)

* Score an "X" on the top with a knife to prevent the crust from bursting

* Bake for 50-60 minutes (depending on how hot your oven runs)

* Allow to sit for 20 minutes before eating

Note: This isn't sandwich bread. It will have a consistency similar to cornbread (a little crumbly)

 Do you have a great recipe? Please share; I'd love to try it out!