So this whole being pregnant bit has really been crampin’ my blogging style.  I pretty much hate food.  Sometimes pasta sounds good, then the next second I shiver just thinking about slimy noodles entering my mouth.  This makes cooking and blogging a tad bit difficult.  But, I’m trying, TRYING to keep get through this food aversion part without losing too much momentum.  The 2 consistent things I crave: sourdough toast with raspberry jelly and beer.  Weird.  But, since I can’t have beer, at least not in liquid form in a frosty mug, I should at least bake with it.  If only I was craving sweets, then I could have beer cake too.

Beer has become a staple in my kitchen, mainly because I bake with it so often now. I’ve decided I’m obsessed with baking with beer. Even pre-pregnancy, I became totally obsessed.  Especially baking beer bread. It’s quick, and easy and just good! What’s not to love? Well, unless you’re allergic, that’s really the only acceptable answer here. But other than an allergy, I don’t know anyone who wouldn’t like themselves a hearty slice of beer bread. Spread with butter. Or used for a sandwich.

 

 

The bread doesn’t taste like beer, it just has a deep rich flavor. Once you add the rosemary, garlic, and parmesan, no one will ever know there’s beer in there, unless of course you blab the secret.

Case in point? My boss.

I brought him this sandwich one day for lunch. He made it a point to compliment how good and moist the bread was, unsolicited. THEN I told him it had beer in it. He giggled like a school girl and gobbled up the sandwich I brought him.

 

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Parmesan Rosemary Stout Bread

Parmesan Rosemary Stout Bread

Ingredients

  • 1 bottle stout beer (I used Guinness)
  • 2/12 cups whole wheat flour
  • 1/2 cups oats (I used old fashioned rolled, but instant might work too)
  • 1 tbsp baking powder
  • 1 cup fresh grated parmesan
  • 1 tsp salt
  • 1 tbsp brown sugar
  • 1 tbsp dried rosemary
  • 1 tbsp minced garlic
  • 1/4 cup olive oil (or melted butter)

Instructions

Preheat oven to 375 degrees. Grease a 8×4 inch loaf pan.

In a food processor, grind the oats until it resembles a course flour. Add in the whole wheat flour, baking soda, salt, and brown sugar. Give it a quick pulse to combine. Stream in the beer and continue pulsing. Add in the rosemary, parmesan and garlic and pulse again, just until combined.

*Batter will be VERY thick! Almost like a biscuit dough.

Scoop batter into the greased loaf pan, smooth with a spatula, drizzle with olive oil.

Bake for 60 minutes.

Cool in the pan for 15 minutes, then invert onto a wire rack and finish cooling.

Store in an airtight container at room temperature for up to 4 days.

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