Rosemary Beer Bread
Is there anything better than the smell of freshly baked bread? This homemade rosemary beer bread will surely awaken your appetite.
The Joy of Baking and Breadmaking!
There’s something about baking bread that gives us so much satisfaction! It’s simple, but such a fantastic skill to have or practice, and the beauty of it is you don’t need to be an expert baker to give it a try. Baking bread requires such basic ingredients and not too much time. Flour, salt, a sprinkle of sugar, and some yeast, and you’re good to go!
Preparing your own bread brings about all the cozy vibes and makes your house feel more like home. The smell and the warmth make your home feel more inviting. Try it! Invite some friends over and bake some bread together, go for a walk, and enjoy some of it later. Sounds delightful, right?
Rosemary Beer Bread: Savory and Rich!
This recipe is not your simple flour and salt bread recipe; it’s rich and full of flavor. The addition of olive oil and vegan butter makes it merely an irresistible and perfect companion to the rosemary and black pepper. Eating this bread straight out of the oven with some vegan butter is “out of this world” delicious!
But it’s not all flavor! The texture of this bread is also a 10/10 since it uses beer to get that airy dough and spongy texture. Seriously, this bread is a total must! Have you baked your own bread before? Go ahead and jump into the bred baking pool of possibilities!
In The Mood For Baking? Try These Delicious Vegan Recipes!
- Vegan Bread Guide
- Seeded Spelt Bread
- Homemade Vegan Pita Bread
- Mini Vegan Strudels
- Olive Oil Foccacia
- Vegan Filippino Bread
Rosemary Beer Bread
Ingredients
- 2 teaspoons olive oil or water
- 1 medium onion, sliced into thin half-moons
- 2 tablespoons sugar cane or granulated white sugar, divided
- 2 tablespoons vegan butter, melted (optional)
- 3 cups all-purpose flour, 375 grams
- 3 cloves garlic, finely chopped
- 1½ teaspoons fresh rosemary, finely chopped (about two 2″ sprigs)
- 1 teaspoon salt
- 1 tablespoon baking powder
- ¼ teaspoon black pepper, freshly ground
- 12 ounces beer or ale
Instructions
- In a small skillet, heat the olive oil or water (for oil-free cooking) over medium heat. Add the onion and 1 tablespoon of the sugar. Cook, stirring frequently, for about 15 minutes, or until really golden and caramelized. If using water to sauté, add a little more throughout the cooking process to prevent sticking. Remove from the heat and allow to cool.
- Meanwhile, preheat the oven to 375°F (190°C) and grease a 9 x 5–inch (23 x 12.5–cm) loaf pan with a little of the melted vegan butter or oil spray. If your loaf pan doesn’t release easily, line it with a strip of baking parchment lengthwise down the middle, with enough to go up and over the ends to act as handles.
- In a bowl, combine the remaining tablespoon of sugar, the flour, garlic, rosemary, salt, baking powder, and pepper, and mix well. Add the cooled onion and beer. The batter will bubble up and fizz. Stir gently, just enough so that everything is combined. Do not overmix.
- Spoon into the prepared pan, drizzle with the optional remaining melted butter, and place in the oven. Bake for 40 to 45 minutes or until a toothpick or knife inserted into the middle of the loaf comes out clean. Remove from the pan and let cool on a cooling rack.
- Great eaten while still warm or when cold.
Notes
Nutrition
“Rosemary Beer Bread” was reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019. Photo credit: Melanie McDonald.Please note that this article may contain affiliate links that help support our work at World of Vegan.
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Leave a Comment
Oh WOW! This bread is absolutely divine and soooo easy to make. Ha, we told ourselves we’d wait until it cooled a bit – not a hope! Already planning the next loaf. Can see endless possibilities for different flavours too. Olives and sundried tomatoes; vegan bacon bits and vegan cheese. Oooh, must dash and get another slice…… Thank you so much for the fabulous recipe.
I’m a huge bread lover and I’m really looking forward to trying this rosemary loaf. Trying to find something savory to serve to friends is sometimes difficult, but I think this would be perfect along with vegan cheese, fruit, nuts and olives. I love the idea of sprinkling a bit of vegan cheese on top of the bread before baking, too. Can’t wait to make this for our next knitting get together!
This looks so good and easy! I’ve had a can of beer laying around the fridge that I’ve been looking to put to good use so this is the recipe is perfect! Great for Fall, too.
Beer + bread? Um, yes please! I’ll be making this for Thanksgiving this year—the rosemary gives it that perfect holiday flair.
The spongy soft texture of this bread is amazing. I prefer to dip it in olive oil!
The rosemary adds a wonderful savory dimension.
The smell of this bread fresh out of the oven is insane! I like to eat with a simple drizzle of an extra virgin olive oil on top! So good!