Try this Rosemary Beer Bread recipe, or contribute your own.
Suggest a better descriptionIn large bowl, combine flour, granulated sugar and rosemary. Stir in beer until batter is formed. Transfer batter to non-stick, lightly oiled or parchment paper-lined 8 x 4-inch/1.5 L loaf pan. Brush top of loaf with olive oil. Sprinkle with rosemary and salt. Bake loaf in pre-heated 350F/180C oven for 75 to 90 minutes, or until firm when pressed gently in centre. NOTES : This quickbread made with beer has a great yeasty aroma and taste. Use your favourite drinking beer in this recipe from More HeartSmart Cooking With Bonnie Stern. If you cannot find self-rising flour, just combine 3 cups/750 mL all-purpose flour with 1 tbsp/15 mL baking powder and 1 1/2 tsp salt. Makes 1 loaf (12 slices)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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