Rosemary Cider Bread

Now that fall is here and the first cider of the season is available from the local orchard, it's time to pull out one of my favorite seasonal bread recipes: rosemary cider bread. Based on the pain aux noix I love so much, this original creation combines the sweet tang of apple cider (and no other sweetener) with dried local rosemary in a tender spelt loaf.

Like the pain aux noix, the cider bread is a versatile addition to your kitchen. Personally, I love to have this on a cool day, with grilled with Swiss cheese and dunked into creamy tomato soup. It also makes great toast (perhaps slathered with apple butter?) and would fit into a savory bread pudding with no problem. The possibilities just keep coming.

You'll find these on the shelves at Local Roots tomorrow, and I'll also be sampling the bread and other treats during tomorrow's Artisan Day. They'll also be available for online orders through the Local Roots system this fall and would make a great addition to holiday meals.