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Rosemary Garlic Beer Bread
Rosemary Garlic Beer Bread
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Indulge in flavorful Rosemary Garlic Beer Bread made with pilsner for a crusty and tender delight. Pair it with chili or use as a base for avocado toast.
Ingredients:
  • 3 cups (375g) self-rising flour
  • 2 tablespoons unsalted butter, melted, plus more for the loaf pan
  • 1 teaspoon sugar
  • 2 cloves garlic, grated
  • 2 scallions, ends trimmed and cut into 1/4-inch slices
  • 1 tablespoon minced fresh rosemary leaves
  • 12 ounces pilsner at room temperature
Instructions:
  • 1. Preheat your oven to 375°F and generously butter an 8 1/2 x 4 1/2-inch loaf pan.
  • Combine the flour and butter: Place the flour in a large bowl and mix in the melted butter using a rubber spatula or wooden spoon until the butter is evenly distributed and the mixture is crumbly.
  • Incorporate the sugar, garlic, scallions, and rosemary into the flour mixture using a rubber spatula until well combined.
  • Add the beer: Gently pour the beer into the flour mixture, stirring until a thick batter forms and all the flour is dampened.
  • Spread the batter evenly in the prepared loaf pan using a rubber spatula, making sure to fill all corners and flatten the top.
  • Bake the beer bread at 350°F for 35-40 minutes. Test for doneness at 30 minutes by inserting a toothpick in the center; it's ready when it comes out clean and the top is golden brown.
  • Let the bread cool: Place the loaf pan on a cooling rack and let it cool in the pan for 30 minutes. Afterward, remove from the pan and cool for an additional 15-30 minutes before slicing and serving.

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