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Quick Rosemary Bread

Lately, we’ve had some real cloudy days, some are rainy, some are stormy, but mainly just a bunch of cloudy skies and weather that totally puts me in the mood for fall!

One meal that I absolutely crave during a cloudy day is a hot, steaming bowl of soup! And we all know that nothing goes better with a bowl of soup than some yummy bread to dip into it!

There are many reasons why I love this bread, one being that it’s a pretty quick recipe to throw together, as the title states.

The second reason I love this bread is that there’s no yeast involved! I’ve baked with yeast before, and it’s definitely a finicky baked good to work with. I wouldn’t go as far as to say that yeast and I are enemies, but I definitely wouldn’t call us friends. I’ve made things with yeast that come out perfect and I’ve made slightly lackluster things.

When I have a couple of days to work on a recipe or have plenty of time for a plan B, should the yeast decide not to work with me, I would totally make a loaf of fresh bread using yeast!

However, on a day like today, when I have soup boiling away on the stove (or heating up in the microwave, if we’re being totally honest), quick bread is definitely more my style.

But wait! How does the bread work without any yeast?

Great question, I’m glad you asked. We’re beer as our yeast substitute today. Why? Because beer has, drum roll please, yeast in it!! Ta-da!

Baking is essentially a delicious form of science; so when you add the beer to the recipe, the yeast starts to play around with the sugar, which activates the baking powder and turns the bread into a delicious risen loaf in a fraction of the time without any need to knead or rest the dough. If I can’t take a nap today, then neither will my bread. Fair is fair.

I added rosemary to my bread because I love the beautiful floral notes in rosemary. I think it’s a very potent flavor without having to add too much. However, you can add thyme, Italian seasoning, or any other flavors that you feel might enhance the flavors in the soup or whatever you are serving this bread with!

I haven’t tried this bread in a sweet application yet, but I’m sure it would turn out good! Maybe that can be next weekend’s project…


3 cups of flour

4 1/2 teaspoons of baking powder

1 teaspoon of salt

3 tablespoons of sugar

1 can of beer, warm

1 tablespoon of dried rosemary, chopped finely

1/2 cup of parmesan

Cooking spray, for pan

Preheat the oven to 375 degrees. In a large bowl, combine flour, baking powder, salt, and sugar. Whisk together. Take the can of beer and pour the entire can of beer into the bowl. Fold gently, to mix the flour completely into the beer. Add in dried rosemary and parmesan.

Spray the pan liberally with cooking spray, preferably over the sink to avoid injuries. Place the dough into the pan and smooth out the top. Note that this is a rustic quick bread, so the top will be a little bumpy.

Place in the oven for about 45 minutes to an hour. Cool in the pan for about 10 minutes, then remove to cool on a wire rack.

Serve with soup, butter, or by itself! It’s delicious on all accounts, I can assure you!

I love how foamy the beer bakes this batter!
You can tell the dough is still kind of sticky!
This is a rustic bread! The top won’t fully smooth down! But that’s okay too!
I like to make nice thick slices! The bread has a wonderful crust with a soft inside! Can you image the sandwich made with some of this?!?

This bread is so tasty and toothsome, you’ll want to eat the whole loaf by yourself! It’s really kind of exciting watching this bread come together! Who knew some flour and a can of beer could be so transformational?!

-Holly Michelle

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