A gentleman should embrace his artisanal side whether it be in the workshop or the kitchen. We at G@H love fresh bread and believe that a bread machine, though not essential, is a handy appliance for the modern bachelor. Carb count all you want. We refuse to live without bread, pizza, pretzels and pasta – the creation of which is simplified by the bread machine.
July means that our herbs are rocking. It’s eat ‘em or lose ‘em. So, we hunt for worthy uses of our herbal harvest. This recipe, a G@H exclusive, combines the fruits of our toil with the objects of our affection: beer and cheese. Beer keeps the bread moist, and more flavorful varieties add distinctive tastes. Cheese, well, you know, cheese is good.
Pecorino Romano Herb Beer Bread in Bread Machine
Ingredients
- 12 ounces of flat beer
- 2 tablespoons of olive oil
- 1 tablespoon of chopped thyme
- 1 tablespoon chopped rosemary
- 1 cup of pecorino romano cheese
- 3 ¼ cups of bread flour
- 3/4 cups of semolina flour
- 1/3 cups sugar
- 1 teaspoon of salt
- 2 teaspoons of active dry yeast.
Directions
We at G@H own a Zojirushi Home Bakery Virtuoso, but this recipe will work with any bread maker. Add the liquid ingredients to the bread pan followed by the dry ingredients. Form an intention in top center of the dry ingredients for the yeast. Use the machine’s basic cycle.
G@H’s Pecorino Romano Herb Beer Bread makes for a fantastic breakfast sandwich.
