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Rosemary Beer Bread Recipe

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★★★★★

4.8 from 87 reviews

This Rosemary Beer Bread recipe combines the aromatic flavors of fresh rosemary and caramelized onions with the rich, malty notes of beer to create a moist and flavorful quick bread. Perfect as a savory side or snack, this easy-to-make loaf requires no yeast and bakes in under an hour.

Ingredients

Scale

Onion Mixture

  • 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)

Dough Ingredients

  • 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)

Instructions

  1. Caramelize the Onions: Heat a tablespoon of olive oil or vegetable oil in a medium skillet over medium heat. Add the sliced onions and 1 tablespoon of sugar, stirring frequently. Cook for about 15 minutes, until the onions are golden and caramelized. Remove from heat and allow to cool completely.
  2. Prepare the Loaf Pan and Oven: Preheat your oven to 375°F (190°C). Grease a 9×5-inch (23×12.5 cm) loaf pan with oil spray. For easier removal, optionally place a strip of parchment paper lengthwise in the pan, leaving enough overhang to serve as handles.
  3. Mix Dry Ingredients: In a large bowl, combine the remaining tablespoon of sugar, all-purpose flour, finely chopped garlic, fresh rosemary, salt, baking powder, and freshly ground black pepper. Mix thoroughly to distribute all ingredients evenly.
  4. Add Wet Ingredients and Onion: Once the onions have cooled, add them to the dry mix along with the beer or ale. The mixture will bubble and fizz due to the baking powder reacting with the beer. Stir gently and just until everything is combined — avoid overmixing to keep the bread tender.
  5. Fill the Pan and Bake: Spoon the batter into the prepared loaf pan, smoothing the top. If using, brush the surface with melted butter for a richer flavor and appealing crust. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

Notes

  • Be careful not to overmix the batter to avoid a dense loaf.
  • You can substitute beer with a non-alcoholic malt beverage if preferred.
  • Using vegan butter keeps this recipe suitable for vegan diets.
  • The caramelized onions add sweetness and depth, but you can omit or substitute with sautéed shallots if desired.
  • The bread pairs well with soups, salads, or as a base for sandwiches.

Keywords: rosemary beer bread, homemade bread, quick bread, savory bread, caramelized onion bread, easy baking recipe

Find it online: https://recipeswithmia.com/rosemary-beer-bread-recipe/