Out of yeast for bread making? Not a problem. Crack open a can of beer and work up this delicious no-knead, rosemary-infused loaf.
Makes one loaf
Prep Time: 5 minutes
Cook Time: 45 minutes
Ingredients
400g strong white bread flour
3 tsp baking powder
1 tsp sea salt
1/2 Tbsp sugar
2 Tbsp fresh rosemary, finely chopped
360 mls beer (any beer is fine)
40g butter, melted
Method
Preheat the oven to 180°C.
Put the flour, baking powder and salt in a large bowl and stir to combine. Add the sugar and 3/4 of the rosemary. Stir again.
Pour the beer into the mixing bowl and mix until combined. The dough will be quite sticky.
Spoon the dough into a greased loaf pan and smooth out as much as possible.
Drizzle the melted butter over the loaf and sprinkle the remaining rosemary over the top.
Bake for 45 to 50 minutes or until the top turns golden.
Remove from the oven and slide the loaf out of the tin, leaving it to cool completely on a wire rack.
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