Easy rosemary beer bread recipe
information
Calories per serving 120.
ingredients
350 g (12 oz) wholemeal flour
1 teaspoon baking powder
25 g (1 oz) sun dried tomatoes, chopped finely
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
300 ml (10 fl oz) real ale
2 teaspoons extra virgin olive oil
1 teaspoon baking powder
25 g (1 oz) sun dried tomatoes, chopped finely
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
300 ml (10 fl oz) real ale
2 teaspoons extra virgin olive oil
method
1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2. Line a 700 g (1 lb 9 oz) loaf tin with non stick baking parchment.
3. Place the wholemeal flour in a bowl and stir in the baking powder; chopped sun dried tomatoes, rosemary and salt.
4. Make a well in the centre of the dry ingredients. Add the ale and olive oil, and mix to a firm dough.
5. Press the dough into the loaf tin and score the top.
6. Bake for 30 minutes, until well risen and the base of the bread sounds hollow when tapped.
2. Line a 700 g (1 lb 9 oz) loaf tin with non stick baking parchment.
3. Place the wholemeal flour in a bowl and stir in the baking powder; chopped sun dried tomatoes, rosemary and salt.
4. Make a well in the centre of the dry ingredients. Add the ale and olive oil, and mix to a firm dough.
5. Press the dough into the loaf tin and score the top.
6. Bake for 30 minutes, until well risen and the base of the bread sounds hollow when tapped.
serving amount
makes 10 slices.
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