Beer Bread With Rosemary
|Self rising flour||3 Cup (48 tbs)|
|Granulated sugar||3 Tablespoon|
|Chopped rosemary/0.5 tsp/2 milliliter dried 15 milliliter rosemary||1 Tablespoon|
|Olive oil||1 Teaspoon|
|Coarse salt||1⁄2 Teaspoon|
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 preheated 350Â°F/180Â°C oven for 75 to 90 minutes, or until firm when pressed gently in centre.