Garlic Rosemary Beer Bread
Garlic Rosemary Beer Bread
This has been a busy summer for me, with travelling and moving I haven’t had much time to bake. As of this week though, we’ve gotten settled into our new place and I was excited to try baking in the new kitchen and get back to blogging. I discovered one of my favourite reality tv shows, the Great British Bake Off, is available to stream in Canada, and had a bit of a binge! I was feeling very inspired after the Bread Week episode to try something new, but realized I don’t have any yeast at home. As it was Labour Day, all the stores are closed so I couldn’t get any either. And then I remembered the delicious beer bread I had a friend’s house in the spring!
Beer bread rises through a reaction of the yeast from the beer and the sugar you add. It doesn’t need time to rise or proof, so it’s a very simple recipe anyone can make.
As you can see you will want to get the top as smooth as possible because the melted butter will pool unevenly if the top is not level.
INGREDIENTS
3 cups all purpose flour
1 tbsp. baking powder
1 tsp. salt
1 1/2 tsp. dried rosemary
1 tsp. dried oregano
3 tbsp. honey
4 tbsp. butter, melted (divided)
3 tsp. chopped garlic
1 12 oz. beer*
YIELD
1 loaf
TIME
Prep - 20 minutes
Bake - 40 - 45 minutes
Cool- 15 minutes
TOOLS
1 bowl
Loaf pan, glass or metal
Silicone brush
Cooling rack
DIRECTIONS
Preheat oven to 375 degrees F. Butter your loaf pan and set aside.
In a large bowl, sift the flour. Add in baking powder, salt, rosemary, and oregano. Mix until completely combined.
Add in honey, 2 tbsp. of melted butter, garlic, and the beer. Mix until just combined.
Pour the batter into the prepared pan and smooth the top to level it out.
Brush on the rest of the melted butter to completely coat the top.
Bake for 40-45 minutes until inserted toothpick comes out clean.
Let sit in the pan for 5 minutes until moving to a cooling rack to cool for another 10 minutes. Slice and serve with butter.
*I used Alexander Keith’s IPA (which isn’t actually an IPA) because that’s what I had in my home. I recommend using a brown ale, an IPA or a regular lager. Use room temperature beer if possible.
Recipe adapted from House of Yumm.
