Rosemary Olive Oil Beer Bread
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Updated September 20, 2016
teaspoons baking powder
tablespoons olive oil, plus more for drizzling
tablespoons fresh rosemary, chopped and divided
oz. beer (whatever is your favorite)
Set slow-cooker to High. Line slow-cooker with parchment paper, up the sides of the slow-cooker bowl.
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.
Scoop dough into slow-cooker.
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.
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!
- 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.