Herbaceous
Senior Member
This beer bread is easy, delicious, and goes extremely well with soups, stews, and pasta. It also makes an excellent sandwich bread, especially for tomato sandwiches. I couldn’t swear to it, but I think the recipe is originally from one of the Heartsmart cookbooks by Bonnie Stern.
Ingredients:
3 cups all purpose flour
1 tbsp baking powder
1 tsp salt (you can reduce this if you like)
3 tbsp sugar
1 tbsp fresh rosemary - you can use dried in a pinch, but really fresh is best
1 bottle beer - I usually use a lager
1/2 tsp olive oil
1 tsp fresh rosemary
1/2 tsp coarse salt
Combine flour with baking powder and salt in a large bowl. Stir in the sugar and first amount rosemary. Stir in the beer until batter is formed.
Transfer batter to a non-stick, slightly oiled loaf pan. Brush top with olive oil and sprinkle with second amount rosemary and coarse salt. Bake at 350 degrees for 75-90 min or until firm when pressed in centre.
Ingredients:
3 cups all purpose flour
1 tbsp baking powder
1 tsp salt (you can reduce this if you like)
3 tbsp sugar
1 tbsp fresh rosemary - you can use dried in a pinch, but really fresh is best
1 bottle beer - I usually use a lager
1/2 tsp olive oil
1 tsp fresh rosemary
1/2 tsp coarse salt
Combine flour with baking powder and salt in a large bowl. Stir in the sugar and first amount rosemary. Stir in the beer until batter is formed.
Transfer batter to a non-stick, slightly oiled loaf pan. Brush top with olive oil and sprinkle with second amount rosemary and coarse salt. Bake at 350 degrees for 75-90 min or until firm when pressed in centre.
