There are certain recipes that feel almost suspiciously easy. Dump, stir, pour, bake and somehow emerge from the oven looking like you spent the whole afternoon working on it. Beer bread has long been one of those magical kitchen tricks, but what happens when you swap the beer for hard cider? As it turns out, something pretty delicious.
Somewhere between a biscuit and Irish soda bread in texture, this loaf is loaded with Tillamook cheddar and fragrant rosemary. Fresh rosemary from the garden makes all the difference, and if you missed our guide to growing your own cider-friendly herbs and fruit, now’s the perfect time to start planning an edible cider garden (link here). To keep the loaf balanced, a dry cider like Golden State Cider’s Mighty Dry adds subtle flavor without too much sweetness.
Best served with a generous slab of butter or a thick smear of cream cheese, this loaf is just as delicious warm from the oven as it is toasted the next day. Enjoy it with a crisp glass of cider for a snack or serve it alongside a bowl of soup for dipping!
Rustic Rosemary-Cheddar Cider Bread
INGREDIENTS
3 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1½ teaspoons kosher salt
2 teaspoons garlic powder
1 tablespoon fresh rosemary, finely minced
1 cup Tillamook Farmstyle Thick Cut Sharp Cheddar, shredded
12 ounces Golden State Cider Mighty Dry Hard Cider
3 tablespoons butter, melted
DIRECTIONS
Preheat the oven to 375° Fahrenheit. Butter a 9-by-5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides to act as handles for easy removal.
In a large bowl, whisk together the flour, baking powder, sugar, salt and garlic powder. Stir in the rosemary and shredded cheddar. Pour in the hard cider and mix just until combined. The batter should be thick and slightly lumpy. Avoid overmixing, as it can result in a tougher loaf.
Transfer the batter to the prepared loaf pan and spread it into an even layer. Pour the melted butter evenly over the top.
Bake on the center rack for 55 to 60 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 15 minutes, then use the parchment overhang to lift it onto a wire rack. Allow it to cool for at least 45 minutes before slicing. As tempting as it is, cutting into the loaf too soon releases steam and can leave the center dense and gummy.
Slice and serve warm or toasted with a generous slab of butter, a swipe of cream cheese, or your favorite accompaniment. Cheers!
