I'm not sure if you have caught on yet with the Chocolate Red Wine Cake and Champagne Cupcakes, but I love baking with alcohol! When I was back home in California over winter break my mom made Rosemary Beer Bread one night with dinner, but it was from a box mix (I obviously don't get my baking skills from her, just kidding mom!).
Coming back to Oregon, I knew I wanted to try and recreate this bread, especially since Portland is known to be the city with the most microbreweries located within the city limits. I decided to try my version using Hefeweizen from Widmer Brothers, one of the more widely known beers from Portland. This bread was not only tasty (way better than the box mix), but it was so simple to make and only required five ingredients! I definitely have a new favorite recipe and will be making this again very soon!
Ingredients:
3 cups self-rising flour
3 tbsp sugar
1 tbsp rosemary leaves
12 oz beer, room temperature
2 tbsp butter, melted
Preheat oven to 350 degrees. Grease a loaf pan with non-stick cooking spray. Stir together flour, sugar, and rosemary. Add the beer and stir to combine. Transfer the bread dough into the loaf pan and drizzle the melted butter over the top. Bake for one hour. Cool on wire rack.
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