butter or oil to grease the loaf pan
3 cups (750 ml) all-purpose flour
1 tablespoon (15 ml) baking powder
1 teaspoon (5 ml) salt
12 ounces (340 ml) beer
1 1/2 tablespoons (22.5 ml) olive oil
2 teaspoons (10 ml) fresh rosemary, chopped
1/2 teaspoon (2.5 ml) crushed sea salt
- Preheat the oven to 350° F (176° C).
- Cut parchment paper to fit the bottom of a 9 x 5-inch loaf pan.
Grease the sides of the loaf pan with butter or oil. Set aside.
- Combine the flour, baking powder and salt in a bowl. Mix well.
- Pour the beer slowly into the dry ingredients while stirring. Stir
until thoroughly combined.
- Place the batter in the loaf pan. Spread the batter into an even
- Combine the olive oil and the fresh rosemary in a small bowl.
- Make pencil size holes in the dough. Brush the olive oil and rosemary mixture over the dough, allowing it to seep into the holes.
Sprinkle the sea salt over the surface of the dough.
- Bake for 40 to 50 minutes or until a toothpick
inserted in the middle comes out clean.
- Remove from the oven.
- Transfer the bread to a baking rack and let cool.
Phyllis Hinz & Lamont Mackay are authors of On The Road With The Cooking Ladies, Let’s Get Grilling https://amzn.to/2OSGLbZ and a new series of guidebooks entitled Stratford For All Seasons https://amzn.to/38w4bvu.