Prosciutto and asiago beer bread(gluten free)

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Last week my mother found on a Greek website recipe for beer bread. I had to try it immediately! I could only imagine the bitterness of the beer along with the salinity of the prosciutto. I had to make it kind of elegant. Don’t let the “elegance” fool you…I drink my beer from the bottle! No formalities there. It’s a very easy recipe,no kneading needing nor yeast.

Lately,I expressed my love for gluten free beer Omission and since I bought a six-pack,that recipe was definitely was calling beer’s name!

You can substitute the prosciutto with bacon,add jalapenos and cheddar. Make it yours!

Ingredients (one loaf):

  • 2  cups artisan gluten free flour blend
  • 1 1/2 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 12 oz gf beer
  • 1/4 cup unsalted butter, melted
  • 1/3 cup prosciutto,chopped
  • 1/3 cup asiago cheese,shredded

Directions:

Preheat oven to 350F. Grease a 9″x5″x3″ loaf pan. Line the bottom of the pan with parchment paper. Set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed.  (Microwave the honey for 5 to 10 seconds beforehand to make it easier to stir in)

Add the prosciutto and cheese into the batter and mix well.

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Use a pastry brush to spread it around.

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.

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