| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Stern1 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Self-rising flour 750 mL |
| 3 |
tb |
Granulated sugar 45 mL |
| 1 |
tb |
Chopped fresh rosemary or 1/2 tsp/2 mL |
|
|
; dried 15 mL |
| 1 1/2 |
c |
Beer; (12 oz/341 mL bottle |
|
|
; or can) 375 mL |
| 1 |
ts |
Olive oil 5 mL |
| 1 |
ts |
Chopped fresh rosemary; or 1/4 tsp/1 mL |
|
|
; dried 5 mL |
| 1/2 |
ts |
Coarse salt 2 mL |
INSTRUCTIONS
TOPPING
In large bowl, combine flour, granulated sugar and rosemary.
Stir in beer until batter is formed.
Transfer batter to non-stick, lightly oiled or parchment paper-lined 8 x
4-inch/1.5 L loaf pan.
Brush top of loaf with olive oil. Sprinkle with rosemary and salt.
Bake loaf in pre-heated 350F/180C oven for 75 to 90 minutes, or until firm
when pressed gently in centre.
Converted by MC_Buster.
NOTES : This quickbread made with beer has a great yeasty aroma and taste.
Use your favourite drinking beer in this recipe from More HeartSmart
Cooking With Bonnie Stern. If you cannot find self-rising flour, just
combine 3 cups/750 mL all-purpose flour with 1 tbsp/15 mL baking powder and
1 1/2 tsp salt. Makes 1 loaf (12 slices)
Converted by MM_Buster v2.0l.
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