Yield: 1 servings
|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.