Cheddar Rosemary Beer Bread

So today, I decided to celebrate being done with Chemistry for the next 2 weeks by drinking some beer baking some beer bread. Because baking=chemistry, right? Beer bread is the easiest bread to make because you don't have to worry about the yeast and letting it rise in a warm spot for an hour and all that other junk that comes with making bread. Actually, now that I think about it, I've never even made for real bread before so I have no clue what all goes into it other than those two things.

Cheddar Rosemary Beer Bread

Yields 1 loaf

3 cups all-purpose flour

1 tbsp baking powder

4 tbsp sugar

1 tsp salt

1 bottle of beer (any kind you want, I used Samuel Adams Octoberfest)

1 tbsp dried rosemary

1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees. Mix all ingredients except the cheddar cheese, and unless you're Paula Deen remove your 6 carat diamond rings and mix with your hands, trust me it is easier. When thoroughly mixed, put into a greased loaf pan and sprinkle a few extra pinches of dried rosemary on top. Bake for 40 minutes. After 40 minutes, remove bread from oven and top with shredded cheese.Turn your oven off and put the bread back into the oven until the cheese is melted. Serve with butter or toast it with some extra cheese. Personally, I enjoyed it toasted with a good ole' piece of Kraft American cheese. You could also change up the herbs and toppings! If you do something different, leave me a comment and let me know what you tried, please and thank you!