Rosemary Beer Bread
Baking your own vegan bread makes your kitchen smell incredible! Fresh rosemary and baking bread fragrance fills your home with the most cozy, mouthwatering aroma. It’s one of those recipes that feels just as wonderful to bake as it does to eat.
A no-knead bread like this requires only 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.
Why You’ll Love This Savory Rosemary Beer Bread
This recipe is not your simple flour and salt bread recipe; it’s rich and full of flavor. Here are more reasons to love this recipe:
- No Kneading Needed. Just stir everything together, pour it into a pan, and let the oven do the rest!
- Amazing Flavor with Simple Ingredients. Beer and fresh rosemary create a rich, savory flavor with very little effort.
- Crispy Outside, Soft Inside. Every slice has a golden, crunchy crust with a soft, fluffy center.
- Goes with Just About Everything. It also makes a tasty snack with vegan butter or olive oil.
- Naturally Dairy-Free and Egg-Free. There’s no need for dairy or eggs to make amazing homemade bread. This vegan version is simple, satisfying, and perfect for sharing with everyone.
Ingredients and Substitutions
This savory and rich rosemary bread is quick and simple to make with mostly pantry staples. Here’s everything you need:
- Onion – Cooking the onion before adding it to the batter brings out its natural sweetness and softens its texture. Finely dice the (white or yellow) onion so it bakes evenly throughout the bread. Shallots or green onions also work well if you want a milder flavor.
- All-Purpose Flour – Spoon and level the flour instead of scooping it for the best results. You can also use bread flour for a slightly chewier loaf or a gluten-free all-purpose flour blend if needed.
- Garlic – Mince the garlic well so it mixes evenly into the batter. Garlic powder can be used in a pinch if you don’t have fresh cloves.
- Fresh Rosemary – You may even have some growing in your raised garden beds! Chop the rosemary finely so it spreads evenly through the dough. Dried rosemary works too—just use about one-third as much since it’s more concentrated.
- Baking Powder – Baking powder helps the bread rise and creates a soft, fluffy texture. It’s what makes this quick bread so easy to make without yeast. Make sure your baking powder is fresh for the best rise.
- Beer or Ale – A 12-ounce bottle of beer or ale serves as the liquid component, adding a slight tangy flavor and contributing to the bread’s rise. A light ale keeps the flavor mild, while darker beers create a richer loaf. You can also use a non-alcoholic beer if you prefer. Use a vegan-friendly beer for a completely plant-based loaf.
- Butter – Adds rich flavor, moisture, a delicious golden crust, and a softer texture. Vegan margarine also works well, or you can use olive oil for a slightly different flavor and texture. Use your favorite vegan butter for a dairy-free option.
How To Make This Rosemary Beer Bread
Here’s the quick step-by-step process:
Step 1: Cook Onions – 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: Prepare Loaf Pan – 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: Mix Up the Batter – 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: Bake and Cool – 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.
Serving Tips and Suggestions
Rosemary beer bread pairs wonderfully with a variety of dishes. Here are some delicious options:
- Soups and Stews – The hearty, savory flavor of rosemary beer bread complements rich and creamy soups, like creamy tomato soup, potato leek soup, or a hearty split pea stew.
- Salads – Enjoy slices of the bread alongside fresh salads, such as a filling arugula quinoa salad, a Mediterranean chickpea and orzo salad, or cube it and add it to this Italian tomato salad.
- Dips and Spreads – Serve the bread with a selection of dips and spreads like white bean hummus, or vegan cream cheese for a tasty appetizer or snack.
- Pasta Dishes – Use the bread to soak up the delicious sauces of pasta dishes like spaghetti arrabiata, vegan alfredo, or mushroom stroganoff.
- Charcuterie – Pair the bread with a vegan charcuterie platter featuring olives (like these fried olives), mixed pickled veggies, and roasted vegetables.
FAQs
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. Or, it can be refrigerated for up to a week.
Yes! You can absolutely make rosemary beer bread gluten-free. Simply use a gluten-free all-purpose flour blend that contains xanthan gum (or add it separately if your blend doesn’t include it) and choose a gluten-free beer. The bread will still bake up with a tender crumb, a golden crust, and plenty of delicious rosemary flavor.
In The Mood For More Baking? Try These Delicious Bread Recipes
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Rosemary Beer Bread
Ingredients
- 1 medium onion, sliced into thin half-moons
- 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, I used vegan butter, melted, optional
Instructions
- In a medium skillet, heat a tablespoon of olive oil or vegetable oil over medium heat. Add the onion and 1 tablespoon of the sugar. Cook, stirring frequently, for about 15 minutes, or until the onion becomes golden and caramelized. 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 oil spray. You can also place a strip of parchment paper lengthwise down the center, leaving enough excess to extend over the edges, creating handles for easy lifting.
- In a bowl, combine the remaining tablespoon of sugar, the flour, garlic, rosemary, salt, baking powder, and pepper, mixing well. Add the cooled onion and beer. The batter will bubble up and fizz. Stir gently, just until everything is incorporated. Be careful not to overmix.
- Spoon the batter into the prepared pan, brush with the optional 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.
Notes
Nutrition
This Rosemary Beer Bread recipe was adapted from Vegan Comfort Cooking by Melanie McDonald.
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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!