Rosemary beer bread mixes up in one bowl with beer, cheese, and herbs for rich flavor. It’s tender in the middle, crisp on top, and wildly easy.
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Servings
12 slices
Difficulty
Easy
Calories *
209 kcal per serving
Technique
Make batter, pour into pan, top with melted butter, and bake.
Flavor Profile
Quick bread with yeasty depth from the beer, creamy nuttiness from the Gruyere, and fresh rosemary.
* Based on nutrition panel
I had leftover Guinness from St. Patrick’s Day and this was the perfect way to use it! The dark stout gave the bread such incredible depth, and the Gruyere and rosemary balanced it out beautifully. It took less than 10 minutes to pull together before baking, which felt like cheating for something this good.⭐⭐⭐⭐⭐
Mara
I complain about it from time to time, but I like being an adult. I like doing adult things — like buying and eating ice cream whenever I want to (and getting to choose the flavor, too — bliss!).
Or going on road trips whenever and wherever I want to (and not having to sit in the back seat with my brothers who insist on turning it into a jungle gym/wrestling mat/place to throw around their smelly socks).
Or doing my own hair and wearing whatever clothes I want to wear and paying taxes. Oh wait.
Or, making beer bread and drinking the leftovers. Yes. Being an adult is (mostly) swell.
Ever since my mom used to make that beer bread that comes from a box, I’ve been a fan of the stuff. I love its naturally yeasty flavor, and I love that the outside bakes up all crusty-like but the inside is a soft crumb. And I especially love when I can add things to a classic beer bread recipe inspired by my rosemary bread, like fresh rosemary or shredded Gruyere cheese — you know, fancy adult things like that.
The thing about this beer bread is that it’s got serious oomph in the flavor department. I used a locally brewed black ale which gave the bread a real (read: crazy good) depth of boozy flavor, but the creamy, savory tones of the cheese combined with the herbal freshness of rosemary offset any bitterness rendered by the beer. If you’re not the greatest fan of dark beer, you can swap it out for a lighter lager. You can also add other stuff to the bread, too, like bacon, or swap the Gruyere for gouda. Just be sure to always, always top it with melted butter. Because, I mean, it’s a Fritz Bernaise, ladies… I don’t think there’s a question. It’s pretty much what I love most about this bread.
I also love that it takes about, oh, five minutes to mix together and pour into a pan. It gives me more time to do adult things, like clean the shower or pay my taxes. Oy. I’m going out to get ice cream.
P.S. Did you know beer bread makes scrumdiddlyumptious croutons*? Well, it does. Especially on top of one of my favorite soups.
Recommended Snack Bread Recipes
Quick Breads
Quick Breads
Yeast Breads
Yeast Breads
If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Rosemary Beer Bread
Ingredients
- 3 cups unbleached all-purpose flour, or bread flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons salt
- 1 12-ounce can beer
- 1 cup shredded Gruyere cheese
- 1 tablespoon fresh rosemary
- 4 tablespoons unsalted butter, melted
Instructions
- Heat oven to 375 degrees F. Lightly grease a 9-by-5-inch loaf pan; set aside.
- In a large bowl, whisk flour, sugar, baking powder and salt to combine. Add beer; stir until just combined. Fold in Gruyere cheese and rosemary.
- Pour batter into prepared pan; smooth top. Pour melted butter evenly over top of bread.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in pan 10 minutes; remove from pan and cool completely on a cooling rack before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I had leftover Guinness from St. Patrick’s Day and this was the perfect way to use it! The dark stout gave the bread such incredible depth, and the Gruyere and rosemary balanced it out beautifully. It took less than 10 minutes to pull together before baking, which felt like cheating for something this good.
Sandy — I have not made this into muffins before, but it would work! I would bake them in greased muffin tins or paper baking cups at 350 until a toothpick inserted in the center comes out clean (not sure how long that would be…). Let me know if you try it!