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 a no-knead bread like this requires such basic ingredients and not too much time. After you try this savory rosemary bread, if you’re craving something sweet, you’ll love this no-knead cranberry walnut bread or this vegan chocolate zucchini bread.
Preparing your own vegan 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?
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 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 bread baking pool of possibilities!
This savory and rich rosemary bread is quick and simple to make with mostly pantry staples. The one ingredient you may have to run to the store for is fresh rosemary unless you happen to be growing some in your raised garden beds. Here’s everything you need:
See the recipe card for full information on ingredients and quantities.
Grab your apron, round up your ingredients, and let’s get baking! Here’s the quick step-by-step process. Check out the recipe card at the bottom of this post for more details.
Step 1: Heat some oil in a skillet over medium heat. Add the onion and 1 tablespoon of sugar. Cook, stirring frequently, for about 15 minutes or until the onion is golden and caramelized. Remove from heat and let cool.
Step 2: While the onions are cooling, preheat the oven and grease a loaf pan. Optionally, you can place a strip of parchment paper lengthwise in the pan, leaving enough excess to create handles for easy lifting.
Step 3: In a bowl, combine the remaining tablespoon of sugar, flour, garlic, rosemary, salt, baking powder, and pepper, mixing well. Add the cooled onions and beer. The batter will bubble and fizz. Stir gently until just combined, being careful not to overmix.
Step 4: Pour the batter into the prepared loaf pan. If desired, brush the top with melted butter. Bake for 40 to 45 minutes, or until a toothpick or knife inserted into the center of the loaf comes out clean. Remove from the pan and let cool on a cooling rack.
Rosemary beer bread pairs wonderfully with a variety of dishes. Here are some delicious options:
Yes, you can use dried rosemary instead of fresh in rosemary beer bread. As dried herbs are more concentrated in flavor, you’ll need to use less. Generally, 1 tablespoon of fresh rosemary is equivalent to about 1 teaspoon of dried rosemary. Adjust according to your taste preference, keeping in mind that dried rosemary has a stronger, more potent flavor.
Allow the bread to cool completely before storing. Wrap it in plastic wrap, aluminum foil, or place it in an airtight container. It can be kept at room temperature for up to 2-3 days. For longer storage, store in the refrigerator for up to a week. While refrigeration may slightly affect the bread’s texture, it helps extend its shelf life.
This Rosemary Beer Bread recipe was adapted from Vegan Comfort Cooking by Melanie McDonald.
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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!