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Rosemary Olive Oil Beer Bread

Rosemary Olive Oil Beer Bread

Bake this savory bread for your next Sunday night dinner!MORE+LESS-

Updated September 20, 2016

4

teaspoons baking powder

3

tablespoons olive oil, plus more for drizzling

2

tablespoons fresh rosemary, chopped and divided

12

oz. beer (whatever is your favorite)

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  • 1

    Set slow-cooker to High. Line slow-cooker with parchment paper, up the sides of the slow-cooker bowl.

  • 2

    Add flour, honey, baking powder, salt, olive oil and 1 tablespoon rosemary to a mixing bowl. Pour in beer and stir with a mixing spoon until just combined.

  • 3

    Scoop dough into slow-cooker.

  • 4

    Place a large paper towel over top of slow-cooker and then place lid on slow-cooker. Adding paper towel with help keep moisture off of the bread.

  • 5

    Cook on High for 2 to 2 1/2 hours or until the center of the bread is fully cooked. Remove from the slow-cooker and let cool. Drizzle with olive oil and sprinkle with the remaining tablespoon of fresh rosemary. Slice and enjoy!

Expert Tips

  • If you’re not a fan of rosemary, you can omit or swap it with Parmesan cheese and/or your favorite herb.
  • You can also use butter in place of the olive oil.
  • This loaf of bread can also be baked in a 375ºF oven in a loaf pan for 45-55 minutes.

No nutrition information available for this recipe

Watch the video: Rosemary Olive Oil Slow Cooker Bread (November 2020).