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–+ servings
Rosemary Beer Bread

Rosemary Beer Bread (with rosemary butter!)

This beer bread recipe is shockingly easy and insanely delicious - plus accidentally vegan, so sign me up! There are tons of beer breads out there, but what I've always found missing from these sweet, rich and buttery breads is a unique flavor - so enter in the rosemary! It turns this whole recipe into one of the simplest and most delicious bread recipes out there!
Prep Time 5 minutes
Cook Time 45 minutes
Servings: 12 slices

Equipment

Ingredients

  • 3 cups all-purpose flour, 440g
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 1 tbsp dried rosemary
  • 1/4 cup maple syrup
  • 12 ounces beer of choice, one bottle
  • 3 tbsp melted butter, I used plant-based Country Crock
  • 2 sprigs fresh rosemary, optional for topping
For the rosemary butter
  • 2 tsp dried rosemary
  • 1/8 tsp flakey salt
  • 1/4 cup softened butter, I used plant-based Country Crock

Instructions 

  1. Preheat your oven to 350F.
  2. Whisk together the flour, baking powder, salt and rosemary.
  3. Add in the beer and maple syrup and stir well until thick and combined. Stir for a minute or two to help build up some gluten.
  4. Pour two tablespoons of butter into the bottom of a 9x5' loaf pan. Pour in the bread dough.
  5. Using the glazing brush, brush the top of the bread with the rest of the butter. If you'd like, add two sprigs of fresh rosemary to the top.
  6. Bake the bread at 350F for 45-50 minutes or until crusty on top.
  7. While the bread is cooking, make a rosemary butter by combining the flakey salt, dried rosemary and softened butter. Put in the fridge to chill while the bread cooks all the way.
  8. Once out of the oven, let the bread rest for 5-10 minutes before removing from the pan. Slice and enjoy!