Is there anything better than the smell of freshly baked bread? This homemade rosemary beer bread from the Vegan Comfort Cooking cookbook by Melanie McDonald will surely awaken your appetite.Print
Yes, we are making quick bread with beer and it’s so good! There is no yeast involved and once the onion is sautéed, it takes mere minutes to mix up and pop into the oven. The flavor is amazing and the crumb is incredibly soft and fluffy, thanks to the bubbly, foaming beer. Eating this rosemary beer bread warm from the oven, dripping with vegan butter, is a comfort food experience not to be missed.
- 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 of garlic, finely chopped
- 1 1/2 teaspoons fresh rosemary, finely chopped (about two 2″ sprigs)
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/4 teaspoon black pepper, freshly ground
- 12 ounces beer or ale
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.
Tips: Try scattering some vegan cheese over the top before baking! Uncut loaves can be wrapped well and frozen for up to 2 months.
Serve it as it is, pack it in lunch boxes, use as an appetizer with a vegan cheese board or as a side with soups and stews. I advise you to double the recipe and make two because the first will be gone in minutes!
Keywords: vegan bread, rosemary bread, focaccia
The Joy of Baking!
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 & 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 (like the author suggests) 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!
About the Cookbook!
If you’ve recently become vegan or you’re pretty obsessed with comfort food, then this is your book! Melanie McDonald is the foodie behind the vegan cooking blog A Virtual Vegan, and out of a lack of vegan comfort, food options decided to embark on the quest to create delicious vegan comfort food recipes.
These recipes are so tempting! From black forest breakfast crepes to sticky sweet and sour tofu, it’s full of favorites all around! So make sure you go and grab your copy here.
In The Mood For Baking? Try These Delicious Vegan Recipes!
“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.