Rosemary beer bread

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
\N \N ; dried 15 mL
1½ cup Beer; (12 oz/341 mL bottle
\N \N ; or can) 375 mL
1 teaspoon Olive oil 5 mL
1 teaspoon Chopped fresh rosemary; or 1/4 tsp/1 mL
\N \N ; dried 5 mL
½ teaspoon Coarse salt 2 mL


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.

Similar recipes