Last week I was back in Oregon for a bit and I was shocked to see that it is fall there. Down in Texas where we now spend the majority of our time it is not exactly fall season weather. I was so startled to see the leaves changing, the cooler temperatures, and pumpkins growing along the highway on nearby farms. For some reason I bake more bread in the fall time and sure enough when I got home I ended up baking rosemary bread. This Rosemary Bread is one of my favorites. It’s simple and comforting. Chances are you have all the ingredients you need already on hand.
Rosemary Bread Recipe
2 ½ C self-rising flour
3 TBSP Sugar
⅛ tsp kosher salt
12 oz your favorite beer
3 TBSP Dried Rosemary, divided
9×5 glass loaf pan
Preheat oven to 350 degrees and spray the glass loaf pan with cooking/baking spray
Using a large bowl, whisk together the flour, sugar, salt, and 1 ½ tbsp rosemary
Bake in the oven for 45-50 minutes or until a toothpick comes out clean!
Allow to cool
Which beer to use? I know many people are not beer drinkers, so I wanted to share a few beers that I have used and it’s turned out great. Blue Moon is my go to, mainly because that’s usually what I have on hand. Shiner Bock has worked well, as well as Corona.