Rosemary Beer Bread

Ingredients

• 375 g (3 cups)unbleached plain flour or bread flour
• 50 g (1/4 cup)granulated sugar
• 12 g (1 tablespoon)baking powder
• 7.5 g (1 1/2 teaspoons)salt
• 355 ml (1 12-ounce can)beer
• 100 g (1 cup)shredded Gruyère cheese
• 1 tablespoonfresh rosemary
• 57 g (4 tablespoons)unsalted butter, melted

Instructions

1. 1

   Prepare the pan

   Heat the oven to 190°C (375°F). Lightly grease a 23 x 13 cm (9 x 5-inch) loaf pan and set it aside.

2. 2

   Mix the batter

   Whisk the flour, sugar, baking powder and salt together in a large bowl. Add the beer and stir just until combined, then fold in the Gruyère and rosemary.

3. 3

   Add the butter

   Pour the batter into the prepared pan and smooth the top. Pour the melted butter evenly over the surface.

4. 4

   Bake and cool

   Bake for about 45 minutes, until golden brown and a toothpick inserted in the centre comes out clean. Leave the bread in the pan for 10 minutes, then remove it and cool completely on a wire rack before serving.

What is rosemary beer bread?

Beer bread is a simple American-style quick bread, made without yeast or kneading. Baking powder helps it rise, while beer brings flavour and moisture to the batter.

This version pairs the beer with savoury Gruyère and fragrant rosemary. Melted butter poured over the top helps form its rich, golden crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 209 calories, 7g protein, 28g carbs, 8g fat.

The flour and sugar supply most of the carbohydrates, while butter and Gruyère contribute much of the fat. The cheese also provides protein, with a smaller contribution from the flour. Serve a slice with vegetables and a protein-rich accompaniment to make a more balanced plate.

Choosing the ingredients

Flour: Plain flour gives the loaf a tender crumb, while bread flour can make it a little chewier. Measure it without packing it down.

Beer: Use a beer whose flavour you enjoy, as its character comes through in the finished loaf. A standard 355 ml can provides the recipe's liquid.

Cheese and herbs: Gruyère melts into savoury pockets, and fresh rosemary adds an aromatic note. Chop the rosemary finely so it is evenly distributed.

Mixing without overworking

Dry ingredients: Whisk the flour, sugar, baking powder and salt thoroughly before adding the beer, so the raising agent is spread through the mixture.

Wet batter: Stir only until the flour is incorporated, then fold in the cheese and rosemary. A few small lumps are fine; prolonged mixing can make the loaf dense.

Getting the crust right

Butter topping: Pour the melted butter evenly over the smoothed batter before baking. It adds richness and helps the top brown as the loaf cooks.

Doneness: Look for a golden surface and check the centre with a toothpick at around 45 minutes. If batter clings to it, continue baking until it comes out clean.

Timing and cooling

Bake: The loaf takes about 45 minutes in a 190°C oven, though the exact time can vary with the pan and oven. Avoid opening the oven repeatedly while it bakes.

Cool: Let it stand in the pan for 10 minutes before turning it out. Cooling completely on a rack lets the crumb set and prevents a damp base.

Serving the loaf

Warm slices work well alongside soup or a bowl of stew, where the crisp crust can be dipped into the broth. The cheese and rosemary also make the bread flavourful enough to serve on its own.

For a fuller meal, pair a slice with a protein-rich dish and a fresh salad or vegetables. This balances the bread's flour, cheese and butter with other textures and flavours.

Recipe notes & tips

• Grease the loaf pan lightly so the bread releases more easily after its short rest.
• Use a large bowl to leave room for folding in the cheese and rosemary.
• Stir just until the flour disappears to help keep the crumb tender.
• Spread the melted butter across the whole top rather than pouring it in one spot.
• Let the loaf cool completely before slicing for cleaner cuts.

Variations

• Try another cheese: Swap Gruyère for a similar amount of another good-melting cheese.
• Change the herbs: Replace the rosemary with chopped fresh thyme for a different savoury aroma.
• Use a different beer: Choose another style you enjoy, keeping the amount at 355 ml.
• Add black pepper: Fold a little freshly ground pepper into the batter for extra warmth.
• Serve with honey: Drizzle a little over a slice for a sweet contrast to the cheese and rosemary.

Common mistakes to avoid

• Overmixing the batter: Stir only until combined so the loaf does not turn dense.
• Uneven butter topping: Pour it over the whole surface so the crust browns more evenly.
• Using a small bowl: Mix in a roomy bowl to fold in the cheese and rosemary without spilling.
• Removing it too soon: Leave the loaf in the pan for 10 minutes so it can firm up before turning out.
• Slicing while hot: Cool it completely on a rack so the centre has time to set.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 2 days. Reheat slices briefly in a warm oven or toaster oven to refresh the crust.

Frequently asked questions