Name: Rosemary Beer Bread Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 medium onion (sliced into thin half-moons); 1 tablespoon granulated white sugar (divided); 1 tablespoon olive oil or vegetable oil (for cooking the onion); 2 tablespoons granulated white sugar (divided); 3 cups all-purpose flour (375 grams); 3 cloves garlic (finely chopped); 1 tablespoon fresh rosemary (finely chopped, about two 2″ sprigs); 1 teaspoon salt; ⅛ teaspoon black pepper (freshly ground); 1 tablespoon baking powder; 12 ounces beer or ale; 1 tablespoon butter (vegan butter recommended, melted, optional)

Jump to Recipe

Introduction

Rosemary Beer Bread is a flavorful and rustic loaf that combines the herby aroma of fresh rosemary with the slight sweetness of caramelized onions. This easy-to-make bread uses beer to create a light, airy crumb and a golden crust, perfect for pairing with soups, stews, or enjoying on its own.

A close-up shows a black rectangular baking pan with an uneven dough spread inside it. The dough is pale beige with small green bits and some light brown patches, giving it a slightly bumpy texture. A woman's hand is brushing a shiny glaze over the dough with a gray silicone brush, smoothing the surface. The pan is held by a thumb at the bottom right corner. In the background, there is a white marbled surface partly covered by a blue and white striped cloth, along with a small white bowl filled with coarse salt and some green herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium onion (sliced into thin half-moons)
2 tablespoons granulated white sugar (divided)
3 cups all-purpose flour (375 grams)
3 cloves garlic (finely chopped)
1 tablespoon fresh rosemary (finely chopped, about two 2-inch sprigs)
1 teaspoon salt
⅛ teaspoon black pepper (freshly ground)
1 tablespoon baking powder
12 ounces beer or ale
1 tablespoon butter (optional, melted; vegan butter works well)
1 tablespoon olive or vegetable oil (for cooking and greasing)

Instructions

Step 1: Heat a tablespoon of olive or vegetable oil in a medium skillet over medium heat. Add the sliced onion and 1 tablespoon of sugar. Cook, stirring frequently, for about 15 minutes until the onion is golden and caramelized. Remove from heat and let cool.
Step 2: Preheat your oven to 375°F (190°C). Grease a 9 x 5-inch loaf pan with oil spray or a bit of oil. Optionally, line the pan with a parchment paper strip lengthwise with extra hanging over the edges to create easy handles for removing the bread.
Step 3: In a large bowl, combine the remaining tablespoon of sugar, flour, garlic, rosemary, salt, baking powder, and black pepper. Mix these dry ingredients well.
Step 4: Add the cooled caramelized onions and the beer to the dry mixture. Stir gently until just combined. The batter will bubble and fizz—do not overmix to keep the bread light.
Step 5: Spoon the batter into the prepared loaf pan and smooth the top. If using, brush the melted butter over the batter’s surface.
Step 6: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow the bread to cool on a rack before slicing.

Tips & Variations

For a stronger herb aroma, increase fresh rosemary by an additional teaspoon or sprinkle some on top before baking.
Use your favorite beer or ale to subtly change the flavor profile; darker beers will add richness, while lighter beers keep it mild.
If you prefer a garlic punch, sauté the garlic along with the onions instead of adding it dry.
For a dairy-free version, use vegan butter or simply omit the butter brushing step.

Storage

Store the bread in an airtight container or wrapped in foil at room temperature for up to 3 days. To keep it longer, freeze the sliced loaf in a resealable bag for up to 3 months. Reheat slices in a toaster or oven to refresh the crust before serving.

How to Serve

A loaf of bread is placed on a wooden board over a white marbled texture. The bread has a light golden crust with visible small pieces of herbs and onions baked inside. The loaf is partially sliced into four pieces, showing a soft, slightly crumbly, and pale interior with scattered bits of cooked onion and herbs. Next to the bread, there are sprigs of fresh rosemary and a green leafy herb, adding a natural touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

You can substitute with a gluten-free all-purpose baking flour blend, but results may vary. Ensure the blend contains baking powder or add some, and expect a slightly different texture.

What type of beer works best for beer bread?

Lighter beers such as pale ales, lagers, or amber ales work great for a mild flavor. Darker beers add richness but may overpower the herbs and sweetness from the onion. Choose based on your preference.