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–+ servings
Beer Bread

Olive Rosemary Beer Bread

Make this savory hearty quick bread with a handful of ingredients and serve with your favorite hot soup.
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Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Side Dish
Cuisine Mediterranean
Servings 6
Calories 345 kcal

Equipment

  • oven
  • Silicone bread baking dish or parchment paper to line bread tin

Ingredients
  

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 12oz light beer (regular or non-alcoholic)
  • 1/3 cup olive oil
  • 1 tbsp dried chopped rosemary
  • 2 tsp garlic powder

Instructions
 

  • Preheat oven to 350 F
  • Line a bread tin with parchment paper or lightly oil it.
  • Mix all the dried ingredients in a large bowl.
  • Make a well in the middle and add the olive oil and the beer.
  • Mix with hands until all is well incorporated.
  • Pour into a bread tin and flatten making sure that the corners are filled.
  • Bake 50-60 minutes until the top and the middle are done.
  • Cool for 10 minutes and remove from tin.
  • When the load is completely cooled down, use a serrated knife to slice it. Be careful to hold the bread as you slice as pieces may come off.

Notes

This bread freezes well, so you may want to double the recipe and bake 2 loaves at once. 
Enjoy!

Nutrition

Serving: 1gCalories: 345kcalCarbohydrates: 50gProtein: 7gFat: 13gSaturated Fat: 2gSodium: 390mgPotassium: 79mgFiber: 2gSugar: 2gCalcium: 9mgIron: 3mg
Keyword quick bread, vegan bread
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