Autumn Baking: Rosemary and Sea Salt Beer Bread

Let’s try something new, shall we?
Most of what I bake is sweet. Or rather, the things I bake that aren’t sweet don’t tend to be very interesting: basic wheat bread, cornbread, plain biscuits (or even biscuits with bacon and cheddar). I tend to assume that everyone knows how to make those things? Is that true? I mean, the cornbread recipe I use is on the back of the cornmeal bag. The biscuit recipe is from Joy of Cooking. No one wants to read about that, do they?
But I have pretty much overdosed on caramel for a while and had some fresh rosemary I needed to use up before it shriveled up. So. Have you ever had beer bread? I made it a couple of times last year after parties that left us with more beer and different beer than we usually drink. And while I loved the crispy, crunchy top, the rest of the loaf was, well, boring. So this time I took the rosemary nd some course sea salt I found at the grocery store and spiced it up a little bit. We loved the results, especially for serving with something hearty like stew. Or you know, toasted and spread with butter. 
Because clearly there wasn’t enough butter in it to begin with.

Rosemary and Sea Salt Beer Bread

adapted from Dine & Dish

3 cups flour
3 teaspoons baking powder
1 teaspoon fine sea salt
1/4 cup granulated sugar
1 tablespoon chopped fresh rosemary
1 12 ounce can or bottle of beer (I used Trader Joe’s Oatmeal Stout)
1 stick butter, melted
1 teaspoon course sea salt


  1. Preheat oven to 375°F
  2. In a medium bowl and using a wire whisk, mix together flour, baking powder, 1 teaspoon fine sea salt, sugar and rosemary.
  3. Add beer and stir with a wooden spoon until well incorporated.
  4. Spray a loaf pan with cooking spray and spread beer bread batter into pan.
  5. Pour melted butter over the top of the beer bread batter. Sprinkle with 1 teaspoon of course sea salt.
  6. Bake for 1 hour.
  7. Remove from oven and allow to cool for 15 minutes before removing from pan.

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