rosemary beer bread
- Categories
- Stern1
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Self-rising flour 750 mL |
| 3 tablespoons | Granulated sugar 45 mL |
| 1 tablespoon | Chopped fresh rosemary or 1/2 tsp/2 mL |
| ; dried 15 mL | |
| 1½ cup | Beer; (12 oz/341 mL bottle |
| ; or can) 375 mL | |
| 1 teaspoon | Olive oil 5 mL |
| 1 teaspoon | Chopped fresh rosemary; or 1/4 tsp/1 mL |
| ; dried 5 mL | |
| ½ teaspoon | Coarse salt 2 mL |
TOPPING
In large bowl, combine flour, granulated sugar and rosemary.
Stir in beer until batter is formed.
Transfer batter to non-stick, lightly oiled or parchment paper-lined 8 x 4-inch/1½ L loaf pan.
Brush top of loaf with olive oil. Sprinkle with rosemary and salt.
Bake loaf in pre-heated 350F/180C oven for 75 to 90 minutes, or until firm when pressed gently in centre.
Converted by MC_Buster.
NOTES : This quickbread made with beer has a great yeasty aroma and taste.
Use your favourite drinking beer in this recipe from More HeartSmart Cooking With Bonnie Stern. If you cannot find self-rising flour, just combine 3 cups/750 mL all-purpose flour with 1 tbsp/15 mL baking powder and 1½ tsp salt. Makes 1 loaf (12 slices) Converted by MM_Buster v2.0l.
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