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breads & rolls

Beer Bread with Rosemary and Onion
2 Tbs. olive oil, divided
1 onion, quartered and thinly sliced
3 cups all-purpose flour
3 Tbsp. sugar
4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 tsp. fresh rosemary or 1/2 tsp. dried
12 oz. (1 1/2 cups) light lager-style beer
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Beer Bread with Rosemary and Onion

Beer Bread with Rosemary and Onion

Beer Bread with Rosemary and Onion
  • Servings:Makes 1 loaf (12 servings)
  • Prep Time:0 minutes
  • Cook Time:65 minutes
1. Preheat oven to 375 degrees F. Spray a 9-by-5-inch loaf pan with vegetable cooking spray.
2. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium heat. Addonion and cook until just beginning to brown, about 5 to 7 minutes. Remove fromheat and let cool a few minutes.
3. Whisk flour, sugar, baking powder, salt, pepper, and rosemary together in a large bowl. Add beer and onion and stir until combined. Pour into loaf pan and drizzle remaining 1 Tbsp. oil over the top of the batter. Bake at 375 degrees F until top is golden and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes.
4. Cool bread in pan for 5 minutes, then transfer to a cooling rack and cool completely before slicing. Bread tastes best at room temperature or toasted.
Source: Hannaford fresh Magazine, January - February 2010