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rosemary no yeast beer bread
breakfast brunch

Rosemary No-Yeast Beer Bread

No yeast? No worries. The recipe for no-yeast bread made with beer makes it easy to serve a warm loaf of homemade bread at you next meal. Flavor with McCormick® Rosemary Leaves – or try one of the creative twists listed below!

  • 5m

    prep time

  • 40m

    Cook Time

  • 189

    Calories

  • 8

    Ingredients

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Ingredients

8

Servings

Instructions

  • Preheat oven to 375°F. Mix dry ingredients in large bowl until well blended.

  • Add beer. Using a large fork, stir just until combined. (Do not over-mix—it’s OK if the batter is a little lumpy.)

  • Pour batter into a greased 9x5-inch loaf pan. (If you have an 8x4-inch loaf pan, that will work too!) Brush batter with olive oil.

  • Bake 30 minutes. Increase oven temperature to 425°F. Bake 5 to 10 minutes longer or until a toothpick inserted in center comes out clean. Turn bread out onto a baking rack to cool before slicing.

  • Flavorful Twists:
    •Stir in 1/2 cup shredded Cheddar or Jack cheese when mixing the dry ingredients.
    •Use 1/2 teaspoon each Basil Leaves and Garlic Powder in place of the Rosemary Leaves.
    •Want to make this beer bread Baltimore-style? Use 2 teaspoons of OLD BAY® Seasoning in place of the Rosemary, salt and Pepper!
    •For a hint of citrus and some extra hoppy flavor, try with an IPA in place of the lager. Or sub in a rich stout for a bold twist.

Nutrition information (per Serving)

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