Rosemary Beer Bread
A soft, fluffy, and aromatic rosemary beer bread that’s quick to make, yeast-free, and perfect for breakfast, snacks, or as a side with soups and salads. Made with plant-based ingredients, this fiber-rich loaf delivers savory flavor with minimal effort.
Equipment
- 1 medium skillet
- 1 9 x 5-inch loaf pan
- Parchment paper (optional, for easy lifting)
- Mixing bowl
- Wooden spoon or spatula
Ingredients
- 1 medium onion thinly sliced into half-moons
- 2 tablespoons granulated sugar divided
- 3 cups 375 g all-purpose flour
- 3 cloves garlic finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon baking powder
- 12 ounces 355 ml beer or ale
- 1 tablespoon vegan butter melted (optional)
- 1 tablespoon olive or vegetable oil for sautéing
Instructions
- Sauté Onions to Golden Perfection: Start by heating 1 tablespoon of olive or vegetable oil in a medium skillet over medium heat. Once the oil is warm, add the thinly sliced onions along with 1 tablespoon of the sugar. Stir to evenly coat the onions in oil and sugar. Cook gently, stirring frequently, for approximately 15 minutes. You want the onions to turn a deep golden-brown color and develop a naturally sweet, caramelized flavor. Avoid rushing this step, as the rich sweetness of the onions forms the backbone of the bread’s savory taste. Once caramelized, remove the skillet from heat and allow the onions to cool completely before adding to the batter.
- Prepare the Loaf Pan Properly: While the onions are cooling, preheat your oven to 375°F (190°C). Grease a 9 x 5-inch (23 x 12.5-cm) loaf pan lightly with oil or cooking spray. For easier bread removal later, you can also place a strip of parchment paper along the center of the pan, leaving an overhang on both sides to act as handles. This simple step ensures your bread will lift out effortlessly and keep its perfect shape.
- Mix Dry Ingredients Thoroughly: In a large mixing bowl, combine the remaining 1 tablespoon of sugar with the flour, finely chopped garlic, fresh rosemary, salt, black pepper, and baking powder. Stir all ingredients together until evenly distributed. This ensures that every slice of bread is flavorful and that the leavening agent is evenly dispersed, giving the bread a uniform rise. Take a moment to appreciate the aroma of rosemary and garlic blending with the flour—it’s an early hint of the deliciousness to come.
- Incorporate Onions and Beer Carefully: Once the caramelized onions have cooled, fold them into the dry mixture. Pour in the beer slowly, allowing the batter to bubble and fizz naturally. Stir gently using a wooden spoon or spatula, just until the ingredients are combined. Take care not to overmix, as over-stirring can make the bread dense rather than light and airy. The batter should look slightly lumpy, with the onions evenly suspended throughout.
- Transfer Batter to Pan and Optional Butter Glaze: Spoon the batter into the prepared loaf pan, spreading it evenly with the back of a spoon. If desired, brush the top with 1 tablespoon of melted vegan butter. This optional step creates a beautiful golden-brown crust and adds a subtle richness to the loaf. At this stage, you can also sprinkle the top with a little extra rosemary or vegan cheese for added flavor and presentation.
- Bake Until Golden and Cooked Through: Place the loaf pan in the preheated oven and bake for 40–45 minutes. To check doneness, insert a toothpick or sharp knife into the center of the bread; it should come out clean or with just a few moist crumbs attached. The top of the bread should be a deep golden-brown and slightly firm to the touch. Baking times may vary slightly depending on your oven, so keep a close eye during the last 10 minutes.
- Cool Bread on a Rack: Once baked, carefully remove the loaf from the oven. Allow it to rest in the pan for about 10 minutes, then gently lift the bread out using the parchment paper handles. Place it on a wire cooling rack to cool completely. Cooling helps the bread set, making slicing easier and ensuring that each slice maintains its soft, airy texture.
- Serve and Enjoy Warm or Room Temperature: Slice the bread into 12 pieces and serve warm with vegan butter, as part of a vegan cheese board, or alongside your favorite soups and salads. This bread is delicious fresh but also keeps well at room temperature for a few days or can be frozen for future use. Each bite delivers a perfect balance of caramelized onion sweetness, herbaceous rosemary aroma, and a tender, fluffy crumb.
Notes
- Use any light or amber beer for subtle flavor; darker beers give a stronger taste.
- Caramelizing the onions slowly enhances the natural sweetness and adds depth to the bread.
- Avoid overmixing the batter to maintain a soft, airy crumb.
- Optional vegan butter on top gives a golden crust and extra richness.
- Fresh rosemary delivers the best flavor, but dried rosemary can be used in a pinch.
- Sprinkle vegan cheese or seeds on top before baking for added texture and flavor.
- Loaves can be frozen uncut for up to two months; slice only when ready to serve.
