Sunday, November 6, 2016

Rosemary Garlic Beer Bread


I can’t believe Thanksgiving is less than three weeks away. I think part of my disconnect with the season is the unusually warm weather we’ve had so far this fall. Temperatures in the 80s make it hard to enjoy autumn when what I really want to do is wear sweaters, scrape frost, and kick leaves. Luckily the forecast for the upcoming weeks says cooler weather has arrived.

If you’re looking for delicious but easy recipes for Turkey Day, I’d like to recommend this Rosemary Garlic Beer Bread. The dough can be mixed and in the oven in about five minutes! And the beer in this recipe gives the bread a yeast-like flavor without the waiting time of more traditional yeast bread recipes.

The resulting loaf is tender, dense, and flavorful. Feel free to leave out the rosemary and garlic powder if you prefer basic bread. Warm slices taste wonderful slathered with butter, but this bread will also work for those leftover turkey sandwiches
or toasted for breakfast.


Rosemary Garlic Beer Bread
Makes 1 loaf

3 cups self-rising flour
1 tablespoon sugar
1 teaspoon dried crushed rosemary
1 teaspoon garlic powder
4 tablespoons melted unsalted butter, divided
12 ounces beer

Preheat the oven to 375 degrees F. Spray a 9- x 5-inch loaf pan with non-stick cooking spray. Set
aside.

In a large bowl, whisk together the flour, sugar, rosemary, and garlic powder. Pour in 3 tablespoons of the melted butter and the beer. Stir together until combined. (It will not be completely smooth.) Spoon the batter into the prepared loaf pan. Pour the remaining 1 tablespoon of melted butter over the top.

Bake for 45 to 50 minutes, or until an inserted toothpick comes out clean.  Remove from the oven and allow to cool in the pan for 5 minutes. Turn out onto a cooling rack and cool completely before cutting.


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